The wonderful thing about The Haute Food Co. is that it allows me to exercise the pastry skills I learnt back in school, be creative and re-visit some of the classics I enjoy making (and eating) so much.
This chocolate bavarois I recently made for a friend of mine comprises of chocolate biscuit jaconde encasing layers of espresso-soaked chocolate genoise and dark chocolate bavarois spiked with Irish cream liquer then finished with delicate vanilla bean panna cotta.
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