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Thursday, November 15, 2018
#Repost @ramonmorato ・・・ Emulsion with Praliné Piemont 50% Hazelnut + whisky bourbon, ganache Origine Mexico and Sobacha hazelnut crunch Recipe created for the launch of the new collection of #nuts for @cacaobarryofficial 📸 @ivan_raga_foto #nutscollection #almonds #hazelnuts #pistachios #Pastry #Patisserie #pastrychef #chef #chocolate #cacaobarry #cheflife #classics #chefstalk #pastry_inspiration #chocolatelovers #chocolatier
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