„Shell emulsion for shell tartare“ 🤯 Find the full recipe for the emulsion in the Gronda profile of chef Jaime Pesaque 👨🏻‍🍳 exclusively in our app: www.bit.ly/fb-gronda Jaime Pesaque is head chef of the Mayta restaurant in Lima, which is ranked in Latin America‘s 50Best. He is exploring new products and techniques in his culinary learning space Yachay. | Gronda

I don’t know if I got pranked or if this is a tradition but I got chocolates as a gift today for spring and the one that stood out to me the most was the egg shell. I was really impressed because at the time I thought it looked exactly like an egg shell great craftsmanship. When I cracked it open, it’s actually an hollowed out eggshell filled with chocolate. Y’all already know I’m curious so I had to investigate further and the chocolate is surrounding a hazelnut filling and it taste like a Ferr