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The ALNUT
Last Friday I finally entered the Californian Almond Board Scholarship after a week of research and work on this little guy. The components of this dessert are : Almond brittle or croquant, cocoa frangipane, caramelized almonds covered in dark chocolate, and very rich chocolate mousse.
It had to be an original recipe, based on at least one French component. It really tastes amazing.
Wish me luck! :)
Post je objavljen 07.04.2008. u 12:38 sati.