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RIBBED CREPES, MANGO CHOCOLATE
A surprising mix of flavors
Cédric Mouthon invites us into a new culinary experience based on a powerful flavor combo, mango and chocolate.
Here are all the details of his recipe !
Drying crepes rectangles:
- 20 minutes in an oven preheated to 110 ° C
For the chocolate ganache:
- 300 gr of chocolate
- 150 gr of cream
MORE DETAILS IN VIDEO
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