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Bake with feeling

Monday, June 9, 2008



Valrhona Chocolate Bar

Most of my chocolate desserts are using Valrhona. Easy to use and the taste are good.

Posted by Maco Tye chu楚壅 at 3:42 AM

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Blog Archive

  • ▼  2008 (22)
    • ▼  June (22)
      • Getting a New Life............. Going to join this...
      • NuttyTortellini,Praline ice cream,CinnamonAndMilk ...
      • Macarons
      • grappa parfaitwithcaramelizedpoachbananaandapricot...
      • ChocolateFondant
      • CrunchyCocoaBarandKiwiPreserved
      • Elegant Valentines Cake
      • Forest Raspberries on Lime Chiboust with Red Capsi...
      • Vanilla Panna Cotta with Steamed Raspberries Compo...
      • Chocoate and Hazenut Lollipop
      • This is one of my winning dessert in 2006 ,was usi...
      • Baby Carrot Compositon
      • Valrhona Chocolate Fondant with Caramelize Banana ...
      • "Sprite" marinated green apple carpacio with yoghu...
      • MignardiseBaileys & ChocolateVanilla Ball on Cocoa...
      • Ivory and Manjari Mashmallow
      • Toasted scent Panna Cotta and Cappuccino Foam
      • Valrhona Chocolate BarMost of my chocolate dessert...
      • Korea's forest strawberries with honey star and do...
      • Poached Red Plum in Raspberries syrup on Butter Po...
      • Slow cooked honey pineapple in red wine ,vanilla &...
      • To share my feeling about pastry and baking

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Maco Tye chu楚壅
Having amassed a wealth of culinary experience with such prestigious establishments,With over ten years of experience as a Patissier with unparalleled culinary talent and creativity.
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