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French-Inspired Chocolates With Japanese Flavors
It was a leap of faith when Michiko Marron-Kibbey decided to leave her job in early childhood education to pursue her dream of learning how to make pastries and chocolates. Marron-Kibbey — who eventually studied at the Parisian culinary school Ferrandi and apprenticed with the Japanese pastry chef Mori Yoshida — especially liked the challenges that came with mastering chocolate, a temperamental and…