The Art of French Pastry

chocolate
Almond, and Ganache
Pound Cake /
Deerback, 5.1, 5.2
Black Forest Cake, 5.1,
5.2
cocoa (or cacao)
percentage on package
and Coffee Mousse,
Frozen / Mousse
Glacée au Café et au
Chocolat, 5.1, 5.2
couverture, tempering;