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Baking
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Coconut mix for filling chocolates.

150g shredded coconut

20g rum

 white chocolate to bind

approx. 100g

100g marzipan 

cornflour for dusting

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Raspberry Ganache

100g cream 

250g white chocolate

70g fruit pulp

recipes

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Apple and cinnamon scones

Mini Desserts

Petit Genoese Fondants

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Dipped Fruits

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Dacquoise base

Swiss Japonnaise with buttercream

swiss japonaise with butter cream

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Ganache glaze

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Amaretto Panna Cotta

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Praline mousses

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