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- CHOCOLATE TEMPERING
Carbonating
writer and wine expert Marc Millon serves up a delightfully fresh take on Italy’s past
The food issue of Mexico's premier art magazine
" together with other texts by Porphyry
Essence: A New Way to Make Ice Cream (Jesús Escalera) Taiwanese - CHOCOLATE TEMPERINGThe importance of aromas in the creation of new ice creams and desserts. A different manual full of practical keys that will allow the professionals of ice cream, pastry and sweet cuisine in general to create successful and surprising taste combinations. Did you know that the vanilla aroma can be found in different fruits, such as banana or fig, in spices such as tonka bean, in fennel seeds, and in liquors such as bourbon or in some aged rums? More
