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Kévin Clemenceau

Artistic presentations and combinations with chocolate and seasonal ingredientsMore info

Gerhard Petzl and the beauty of Chocolate Crystals

July 10, 2018 |

The Austrian chef has just published a book where he unveils incredible creations with naturally formed cocoa butter crystals.More info

Salon du Chocolat 2018 will evoke nature

July 5, 2018 |

Master classes with more than 100 great chefs and competitions such as the World Chocolate Masters and Relais Desserts Charles Proust mark the 24th edition of the event.More info

Cédric Grolet conquers the 50 Best as the World’s best Pastry Chef

June 25, 2018 |

The pâtissier of Le Meurice in Paris adds a new recognition to his awarded and popular career.More info

La Fraise with juice, gelée, croustillant, sorbet, and chantilly by Frederic Moreau

June 22, 2018

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.More info

Ice Cream, artisanal ice cream recipe book

A new great compilation of recipes of world-renowned chefs.More info

Icep Hotel School Romania

Official and exclusive organizer in Romania of master classes by great chefs such as Nina Tarasova and Dinara Kasko.More info

Chocolate art and technique in Stéphane Leroux’s latest book

October 30, 2017

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.More info