Bon Bons

From the chocolate tempering to the preparation of various types of ganache dressings.Dalla tempera del cioccolato alla preparazione di vari tipi di ripieno con ganache.

A sea of sweetness to discover!

The second appointment with PasticciARTE courses, always in the point-of-sale of Strada della Rosandra, 50 from 17 to 20 o'clock, the 3rd November 2017.