March 21, 2022 at 2:11 pm
The Chocolate We Eat Was Invented Much More Recently Than You Think
There’s a reason why we call it “Dutch” chocolate.
There’s a reason why we call it “Dutch” chocolate.
Culinary artist and pastry chef, Amaury Guichon, is an absolute wizard
Chocolate insanity by Amaury Guichon and Christophe Morel
Amaury Guichon is an award-winning French and Swiss pastry chef creating works of art you can eat
Alex Yeatts and Abby Lee Wilcox spent the last six months making giant chocolate geodes and watching them crack open is awesome
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