A warm greeting to all those who have followed me and who follow me. My book "Io, Guenda e il gene matto" continues to be a success and I am taking it around Italy. So I will need a lot of time and energy. Stay in touch and thanks to all of you! Good life! Francesca
What is tempering, crystallisation, how to temperate chocolate, why temperate. Chocolats cafè, truffes, mendiants.
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