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Making Bonbons, you can get the technique in my chocolate book "Bachour Chocolate" photo step by step from polish the mould , making the cocoa butter and painting /airbrushing the mould . #Bachour #bachourbook #bachourchocolatebook #bachourchocolate | by Pastry Chef Antonio Bachour

Stunning Valrhona bonbons made during Pastry Chefs Antonio Bachour's "BBC Molding" class at L'Ecole Valrhona Brooklyn!

What a gorgeous chocolate pastry...

Dark Chocolate Marble: Dark Chocolate Ganache and Cocoa Nibs in a Dark Chocolate shell

ケーキ・スイーツ「フィオレンティーナ ペストリーブティック」 - 店舗情報|六本木の高級ホテル・レストラン グランド ハイアット 東京

You can find the technique and recipes from my Bonbons in my new Chocolate Book Bachour Chocolate available now for preorder at @amazon @conditoria @savour_store @chefsconnection #TagsForLikes #Bachour #bachourchocolate #bachourchocolatebook #bachoursimplybeautiful #chocolate #theartofplating #chefstalk #chefsofinstagram #gastroart #antoniobachour #bachour1234 by bachour1234

Alunos que estão dominando a arte da confeitaria podem fazer uma caixinha dessas para presentear pessoas queridas. Vai ser sucesso na certa!

Illanka chocolate ganache, Yuzu Jam, and Pecan Praline bonbon by Chef Steven Tran of the Pacific Institute of Culinary Arts, second place winner of the Valrhona C3 at @starchefscom ICC2015

You could put anything in your chocolate for any occasion!

Kollar Chocolates cardamom truffle. Yountville, Napa Valley.