Jean-Paul Hevin’s spectacular chocolate Kong surprise October 30, 2014 | Fernando Toda
Apple compote éclair, by Olivier Fernández August 20, 2014 | Albert Mañé
Japanese chef Tetsuya Onishi wins the ‘Dalí’ Charles Proust October 30, 2014 | Jaume Cot
International Ambassadors Seminar of Barry Callebaut in Barcelona September 8, 2014 | Albert Mañé
Limoncello concentrate natural aroma 70% volume, by Premium Gastronomie
True bread. A professional guide to breads and enriched doughs
Combine dairy products, fruits and aromatic herbs in one creation…that was the challenge for two German chefs and one Catalan chef. The results of their creative work were then tested in front of a clientelle made up of gastronomy journalists.
The candidates will be required for the first time to sculpt a whole block of chocolate and integrate it in their artistic chocolate creation. They will also work with two ice blocks similar in size to the artistic creation made of sculpted ice.
The recently completed Copa Maya of Pastry Cooking 2014, celebrated at Mexipan, went to the host country, Mexico. Alongside them on the podium were Columbia and Argentina .
Jerome Landrieu is the director of Barry Callebaut’s Chocolate Academy in Chicago. From there he shares with us his creations, always impeccable and imaginative, such as this memorable Harmony of lemon, mint and chocolate. (so good..6)
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.