Oberweis

A new pace is made by Kevin Fleming and his alb The cohe is the juice that is used in the fruit meat under the cocoa boneless normally we lose a lot but 30% of the whole cocoa fruit is extinguished I had the opportunity to learn from the writer how to make a procedure to make this part juice I also have a new source of carbonate for cocoa-building in the field but the big fruit is the taste of the cohe It's a juice with a fruity and exotic note slightly acidified and for me it's incomparable How are you going to incorporate the cohe in your recipe? I'm going to make a caramel I'm going to cook with the juice of cohe for the garnish we're going to put half of the caramel in the truff and we're going to finish with a chocolate ganache This truffmante cohe is a very inspiring and very fun recipe The cohe is produced by the producers and they call it cohe-oh This ganache is made of entremets, cake, macarons, ice cream and for most of the time they're vegan and vegetable Thank you Tibo I'm curious to taste your truff Let's go It's really good It's very sweet and sour a nice freshness that goes very well with the taste of cocoa I'm very happy with your work Tibo Thank you Jeff All the products produced by cohe-oh are found on the 5th of March in the shop or on the website obaweiss. lo Thank you Tibo Thank you Jeff