_baking-in-high-heels-teaser.jpg "Baking in High Heels - teaser from bitter chocolate Video Screenshot Preview")
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⏲ Duration: 38 sec
✓ Published: 27-Sep-2012
✓ Published: 27-Sep-2012
Description:
Bringing the privileged worlds of Gossip Girl & Sex and the City to life! nnWe’re taking our events up an “inch”, introducing a “Baking in High Heels” National Tour in Toronto, Montreal, Vancouver, Calgary & Quebec. nnFashionista's will ROCK THEIR HEELS alongside our high heel expert, sip on COTTON CANDY MARTINI's while attempting a CAKE POP BAKING SESSION, donning raspberry coloured, frilly designer aprons!nnCheckout our full gallery & photoshoot pictures here: nnEvent Pic
Bringing the privileged worlds of Gossip Girl & Sex and the City to life! nnWe’re taking our events up an “inch”, introducing a “Baking in High Heels” National Tour in Toronto, Montreal, Vancouver, Calgary & Quebec. nnFashionista's will ROCK THEIR HEELS alongside our high heel expert, sip on COTTON CANDY MARTINI's while attempting a CAKE POP BAKING SESSION, donning raspberry coloured, frilly designer aprons!nnCheckout our full gallery & photoshoot pictures here: nnEvent Pic
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_histoires-de-recettes-bouchons-vaudois.webp "(English and German subtitles available, click de CC button on the player)nnQui sont les Vaudois les plus doux, gourmands et craquants ? Les Bouchons bien sûr ! Créé en 1948 par la Société Vaudoise des Pâtissiers-Confiseurs, le Bouchon Vaudois est une spécialité emblématique du canton. L’histoire raconte que c’est autour d’une fondue, en regardant leur bouteille de vin blanc, que le Président de la société s’écria : « J’ai trouvé ! Nous ferons des Bouchons ! », à quoi")
_le-cafe-crme-chocolate-coffee-cup-by-benoit-blin.webp "A spectacular dessert: frozen espresso parfaits, served in wafer-thin bitter chocolate cups topped with kirsch sabayon. For simplicity you can eliminate the chocolate cup: making the frozen parfait and kirsch sabayon is much less demanding. Chef Blin says this is so difficult to make at home, he invites you to come try his at Le Manoir.")
_balloon-au-chocolat.webp "Balloon au Chocolat is an original creation developed by Greg Smitka, the executive pastry chef at Puff ‘n Stuff Catering. In it’s simplest form, the dessert is a decadent chocolate layer cake cloaked in chocolate ganache, garnished with fruit accouterments, and encased in a white chocolate balloon. Each guest is presented with a plate adorned by Balloon au Chocolat and visited by a server who gently pours piping hot bitter orange and rose water syrup over the balloon. As the syrup covers th")
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_the-chocolate-road.webp "Please support (click here): http://www.destination-development.org/supportnnTourismwell groomed cocoa plantations inviting you to relax a while or to roll up your sleeves and get to work; truly unique and breathtaking landscapes waiting to be explored; warm hearted and generous people who long for sharing their knowledge and cultures with you; and last but not least, delicious recipies with chocolate produce which want to be tried out and tasted. The only ingredients still missing are know-ho")
_bitter-chocolate-stories.webp "Bitter Chocolate Stories from bitter chocolate")
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