date:Nov 23, 2012
ke a swan out of chocolate, he says, I break that problem down into small pieces, and attack each piece, like you would with a math problem.
After making the world's best praline, Stevenson tried his hand at his own line of commercial pralines. But he found it too hard, as he didn't have all the necessary equipment and machines, and is staying at Le Saint Aulaye for now.
Meanwhile, the Brussels chocolate community has become more international, and continued competition success has helped him