Menu

Topics

Connect

Comments

Comments closed.

Due to the sensitive and/or legal subject matter of some of the content on globalnews.ca, we reserve the ability to disable comments from time to time.

Please see our Commenting Policy for more.

Chocolate is a favourite all year around,

Veronica Amaya from Cocolaterie Bernard Callebaut at Calgary’s Bankers Hall, joins Global Calgary with a recipe for Easter bark.

Advertisement

More Videos

Advertisement

You are viewing an Accelerated Mobile Webpage.

View Original Article