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Chocolate Art Bar Workshop on March 7, 2018
Winter quarter student Audrey Valbuena captured photos as the class worked with chocolatier Michael Recchiuti to design their own brand of chocolate art bars. Recchiuti shared insights on building a top chocolate brand in a competitive market like San Francisco.
(via Michael Recchiuti's Burnt Caramel Custard (Pots de Crème) Recipe - CHOW)
