Jean-Paul Hévin: ‘Japan has made me rethink how I work’ October 24, 2016 | sogoodmag
Hibiscus stained aloe by Francisco Migoya October 6, 2016 | Ana Rodríguez
The Amateur Macaron Competition is increasingly international October 19, 2016 | Ana Rodríguez
Low-fat chocolate created in Philadelphia June 29, 2016 | Ana Rodríguez
Fino de Aroma cocoa from Peru to the world
obsession, by oriol balaguer
Bachour lands in Bangkok to share his repertoire of his latest and brightest creations, with a firm commitment to tropical fruits.
The chocolates Selva Maya and Marañón Milk have been chosen as the best in the World’s only fully independent international fine chocolate competition.
Chocolate is entering a new era of challenge, with fresh insight, innovation, smart sustainability and consumer education central to its survival. A new phase which has been analysed today at the Academy of Chocolate Conference 2016.
Perseverance has its rewards. In 2011 he won the silver medal in Lyon. Many would have already been satisfied, but Emmanuele Forcone knew he could achieve glory because he knew the recipe: ‘a good team, a lot of experience, all
Now that the organization has announced the dates and the theme for the next edition of the US Pastry Competition, we look back at some of the highlights of the last edition, in which Justin Fry was victorious.
Ideas by Jose Romero, the fusion between cuisine and patisserie
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.