Meet the finalists
Meet the finalists
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Preparation Caramelise roasted chickpeas with icing sugar, rescale to 400 grams and grind with cutter mixer. | Ingredients
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Preparation Boil together pomegranate juice, sugar, invert sugar, glucose and sorbitol, and bring to 110°C. | Ingredients
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Preparation Coat pomegranate mould with Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa. | Ingredients |