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COCOA AND HAZELNUT CREAM
Here you are Danilo Freguja suggestion for the cocoa and Hazelnut spreadable cream
DARK GANACHE FOR BIGNE'
Chef Ugo Sanvitti presents his Dark Ganache for bigné recipe for Bravo
WHITE CHOCOLATE ICING
The recipe that Pastry Chef Ugo Sanvitti proposes to make a white chocolate icing limits the odd matt effect