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black chocolate topping
Course Pastry Basics: Doughs
Brownie
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Potato and fruit paper
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Chard meringue with mint
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black shell broth
bourbon
brick pasta
cachew chestnuts
calf’s brain
cassava starch
cayenne
chervil leaves
cockle
corn flakes
double tomato paste
dried apricots
fine salt
food color
glucose syrup 40 DE
gluten-free flour
golden apples
grape oil
Greek olives
green beans ferns
green coloring
Iberian pork tails
jalapeno
jumbo shrimp
kaffir lime leaves
maltagliati
mustard sprouts
pasilla pepper seeds
pistachio frangipane
pomegranate seeds
purple cornmeal
quicos
red mullet livers
red potato
sardines
Scotch Bonnet pepper
shallot oil
smoked eel
sorghum sourdough
tomato passata
tremella coral
truffle paste
W260 flour
white almonds
whole organic milk
