Join Now

Make aerated chocolate with a VAC-NORM

Make aerated chocolate with a VAC-NORM
Level
Advanced
Type of technique
Chocolate, Pastry

This technique belongs to the course:

Petits Fours

See lesson

Rafael Delgado

Rafa Delgado's pastry is defined as fresh, eclectic and prepared at the point of service for each client. Many define it as pastry that is balanced, flavorful and "vintage".

Want to have full access to this technique?

Join Scoolinary and unlock exclusive content, step-by-step videos, downloadable recipe books, and so much more to transform the way you cook.
Join now and access the full catalog

Report

Harassment or bullying behavior
Contains mature or sensitive content
Contains misleading or false information
Contains abusive or derogatory content
Contains spam, fake content or potential malware

Block Member?

Please confirm you want to block this member.

You will no longer be able to:

  • See blocked member's posts
  • Mention this member in posts
  • Invite this member to Clubs
  • Message this member
  • Add this member as a connection

Please note: This action will also remove this member from your connections and send a report to the site admin. Please allow a few minutes for this process to complete.

Report

You have already reported this .

To save Favorites click on the heart

Save your first favorite

Welcome to Scoolinary!

If you’re passionate about gastronomy, here’s something you’ll really love.

Join Scoolinary

Already a member? Sign in

Nice to see you again at Scoolinary!

Login to access to your account

Access to your account

Don’t have an account? Sign up