USA finalist Christophe Rull presents a new technique, using a frozen stamp that not only brings a relief design into chocolate, yet also cuts it. Curious to what that will look like in his finished fresh chocolate patisserie #TASTE
The fresh pastries coming up from 5PM CET onwards!
Welcome at DAY 2 of the World Chocolate Masters - World Final 22
We are looking for the best chocolate chef in the world.
More at www.worldchocolatemasters.com
