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26,00 € In StockSo Good no 18
Beautiful, Surprising, Playful, Sensitive, Elegant, Transgressive, Crunchy, Technological, Centenary, Innovative, Avant-garde ,Thorough, Healthy and Trending
26,00 €In Stock -
99,00 € AvailableFOUR in ONE. On the boundaries of chocolate
Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.
99,00 €Available -
99,00 € AvailableRamon Morató, Chocolate
The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate
99,00 €Available -
68,00 € Availableobsession, by oriol balaguer
obsession is the expression of a creator in his highest professional fulfillment. Oriol Balaguer leaves his mark on a work of great beauty that takes pastry to the peak of culinary art.
68,00 €Available -
105,00 € Available
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26,00 € In Stock
So Good no 18
Beautiful, Surprising, Playful, Sensitive, Elegant, Transgressive, Crunchy, Technological, Centenary, Innovative, Avant-garde ,Thorough, Healthy and Trending
26,00 €In Stock -
26,00 € In Stock -
26,00 € In Stock -
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29,00 € In Stock -
35,00 € In Stock -
25,00 € In Stock -
26,00 € In Stock -
105,00 € Available
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26,00 € In Stock
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145,00 € 170,00 € Available -
75,00 € 88,00 € AvailableArte Heladero subscription
Technical and professional magazine of ice cream
75,00 € 88,00 €Reduced price!Available -
62,25 € 83,00 € -25% In Stock -
39,65 € 61,00 € -35% In Stock -
![Pack Dulcypas \"r\"](https://www.booksforchefs.com/1051-home_default/pack-dulcypas-r.jpg "Pack Dulcypas \\"r\\"")
37,50 € 61,90 € In Stock
