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Stéphane Leroux: "Everything can be reproduced in chocolate, except crystal-clear water" - Pastry Chefs Interviews
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matiere chocolat + technieken voor chocolade decors - Stephane Leroux, Jean-Pierre Gabriel - (ISBN: 9782875100054) | De Slegte
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Stéphane Leroux: "Everything can be reproduced in chocolate, except crystal-clear water" - Pastry Chefs Interviews
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