Dessert Making Workshop

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The third and the last session of the cooking workshops within the program ‘Marzo Gastronómino Barahonda’. Last Thursday 27th March we finished with the Dessert Making Workshop, which was the workshop with more attendance.

Cocoa powder, sugar, mint ice-creams, Fisherman’s caramel, coulant, vanilla or  yogurt sticks are products of our recipe book.



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