Cocoa Pod | Chocolate Academy™ World Chocolate Masters
Explore innovative chocolate creations by Danish finalist Tor Stubbe, featuring kombucha mousse, kefir creme, and cocoa pulp macarons. #WCMPlay
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Cooking tools:
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- Blender
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- Stove
- Mixing bowl
- Whisk
- Spatula
- Airtight container
Ingredients
- 140 g Fresh raspberry juice
- 63 g trimoline
- 280 g Pureté MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX
- 14 g Instagel
- 175 g Kombucha
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