Extra Chocolate take-out cake

Travel cakes

Made with: Caraïbe 66%

Steps: 2

An original recipe by Rémi Montagne, pastry chef at L’École Valrhona in Tain l’Hermitage.
Makes one 40 x 60cm frame, i.e.: twenty-four 17 x 4.5cm cakes.

Recipe steps

Download in progress
Close