Photo 3 of 18 in Wall Photos

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Textures of Beetroot, Balsamic, and Chocolate

Beetroot Parfait, Beetroot Micro Sponge, Beetroot Pastry Cream, Balsamic Caviar, Balsamic Coulis, Balsamic Foam, Chocolate Cremeux, and Chocolate Soil

Tan Rio Wiyanto's Album: Wall Photos


6 Comments   |   Febry Rambang and 8 others react this.
  • Nguyễn Tiến
    Nguyễn Tiến   ·  May 7, 2019
    Thank you chef
  • Tan Rio Wiyanto
    Tan Rio Wiyanto   ·  May 6, 2019
    Hi chef. I made the foam using Soy Lechitin. Type of molecular gastronomy
    • Nguyễn Tiến
      Nguyễn Tiến
      Tan Rio Wiyanto
      Tan Rio Wiyanto
      Tan Rio Wiyanto
      Hi chef. I made the foam using Soy Lechitin. Type of molecular gastronomy
        ·  May 8, 2019
      Thank cheef
    • Tan Rio Wiyanto
      Tan Rio Wiyanto
      Tan Rio Wiyanto
      Tan Rio Wiyanto
      Tan Rio Wiyanto
      Hi chef. I made the foam using Soy Lechitin. Type of molecular gastronomy
        ·  May 8, 2019
      use 2.5% of soy lechitin from your liquid chef. like 100ml liquid 2.5g of soy lechitin then use hand blender to get the foam.

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