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125 gram Cream
8 gram Jasmine Green Tea
100 gram Embassy Oceanic Blend 65% Dark Chocolate
75 gram Embassy Azalea 34% Milk Chocolate
25 gram Butter
20 gram Cocoa Butter
20 gram Glucose

  • Bring the cream just below boiling
  • Add in jasmine green tea and infuse for 15 minutes.
  • Sift the cream onto the melted chocolates, put the glucose, cocoa butter and soften butter.
  • Emulsify with stick blender.



80 gram Fuilletine
60 gram Embassy Oceanic Blend 65% Dark Chocolate
5 gram Coconut Oil

  • Mix fuilletine with tempered dark chocolate and coconut oil, and roll it into 2mm thickness

Academic performance and cheating moderating role of school identification and self-efficacy.

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