I have been in love with bacon and chocolate ever since my best friend gave me Vosges' bacon chocolate bar for Christmas.
I love your quenelles, how do you get them so perfect? Would you be willing to post a video on your technique? Ever since reading Michael Liaskonis's blog i've taken up molding my sorbets and ice creams and such, but you have a very nice product and i would be interested to see how you do it. I've never been able to get them to come out as nice.
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