Technique, passion, and generosity in so good #20 July 4, 2018 | Jaume Cot
Figs and hazelnuts by Nicolas Lambert June 29, 2018 | Ana Rodríguez
Morocco once again wins the African Pastry Cup July 12, 2018 | Ana Rodríguez
Four incredible desserts by Cédric Grolet April 24, 2018 | Jaume Cot
Valrhona Inspiration Almond and Passion Fruit couvertures
So good.. Recipes 2
The Austrian chef has just published a book where he unveils incredible creations with naturally formed cocoa butter crystals.
The pâtissier of Le Meurice in Paris adds a new recognition to his awarded and popular career.
The combination of strawberry and raspberry becomes the main element of this dessert in a summer dish that can be tasted at The Peninsula Hotel Beijing.
Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.