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Fermented cocoa with hybrid yeast could improve the quality of chocolate

July 24, 2015 |

A team of researchers from the University of Leuven and the Flanders Institute for Biotechnology (Belgium) has begun an investigation, in which Barry Callebaut has been active, on one of the fundamental processes in the development of good chocolate: fermentation.

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Le Cordon Bleu

The guardian of French culinary technique.More info

Asian and European patisserie face off at Iba UIBC CUP

July 16, 2015 |

Pastry chefs from Germany, Norway, South Korea, and Taiwan will compete in September to win the gold medal of this sweet competition, which is to be held within the framework of Iba. More info

Patisserie is ever present at Host 2015

July 15, 2015 |

In October, an international fair will be held in Milan which is the setting for more than 400 special events including presentations, seminars, workshops, live cooking and demonstrations by masters in ice-cream, chocolate, patisserie and coffee. More info

“I believe in what I do,” the anthem of the FIPGC

June 5, 2015

In just over two minutes, the Federazione Internazionale Pasticceria Gelateria Cioccolateria transmits the magic of patisserie and commitment to this trade.More info

Sweetburger

May 28, 2015

A sweet version of the classic hamburger, based on the adaptation of a traditional specialty such as the savarin. Although the traditional dessert has very high sugar content due to syrup and toasted egg yolk, we have reduced the sweetnessMore info

Ideas and recipes between cuisine and pastry, by Jose Romero

Ideas by Jose Romero, the fusion between cuisine and patisserieMore info

Antonio Bachour

A colorful style attached to vanguard cuisine where floral ingredients are not lacking.More info

A new website to better respond to the needs of the professional pastry chef

November 13, 2013 |

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.More info

60 creations by Antonio Bachour

October 8, 2013 | 2

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info