The Belgian candidate Marijn Coertjens gives a new dimension to World Chocolate ... February 26, 2015 | Ana Rodríguez
Chocolate and raspberry éclair by Antony Prunet January 28, 2015 | Albert Mañé
France welcomes two new MOF Glaciers February 24, 2015 | Luis Concepción
A Gingerbread Casa Batlló February 9, 2015 | Xavi Vilà
deZaan™ Gourmet strengthens its commitment to Belgian chocolate
True bread. A professional guide to breads and enriched doughs
At only 26, Alistair achieved a resounding victory in the qualifying competition, since in addition to winning first place; he also took home three of the individual awards.
This year, the Expo Milano visitor can walk through plantations where cacao trees grow and learn more about this aromatic and valuable product.
He had not wanted to step foot inside the burned-out space for two and half months after a fire in which he lost all his current production as well as a large collection of chocolate artistic pieces. However, despite still suffering from a broken-heart, Patrick Roger’s gaze is firmly set on the present and on the future, and he guarantees that from a new location, right next to the old, fire-damaged workshop, he will meet the demand from his 9 boutiques for the Christmas campaign.
Chocolate balls, as well as being highly suitable as Christmas treats, are ideal for making desserts that contain different elements. This is exactly what Michel Willaume set out to demonstrate in a work that blends the flavours of pistaccio, cherry and chocolate.
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.