Peter Greweling, professor – baking and pastry arts at the Culinary Institute of America, showcases his “dazzling and delicious” chocolate geodes at the PMCA’s Production Conference dinner. Once opened, the chocolate geodes display sugar crystal formations that took six months to develop. Photos courtesy of Curtis Vreeland, contributor.
Peter Greweling, professor – baking and pastry arts at the Culinary Institute of America, showcases his “dazzling and delicious” chocolate geodes at the PMCA’s Production Conference dinner. Once opened, the chocolate geodes display sugar crystal formations that took six months to develop. Photos courtesy of Curtis Vreeland, contributor.
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