A new log: ARABICA

10/22/2021 - This log is composed of a coffee mousse, a coffee ganache, a chocolate sponge flavoured with Cointreau, on a Gianduja crispy. Created by Willem VERLOOY, elected one of the Best Belgian Pastry Chef by Gault & Millau in 2016. To discover on the new issue of ‘Le Journal du Pâtissier’(page 25).

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