Posts ByAna Rodríguez, Author at so good.. magazine
The spoon has been designed by Michel / Fabian as if it were an extension of the hand so as to enjoy creamy foods such as yogurt, honey, giandujas, porridge, or chocolate mousse.
The cocoa producer has collaborated with byFlow to create a machine which opens the doors to “the chocolate experience of tomorrow”.
Within the framework of the biennal BIG Lyon, the MOF created a praliné brioche which was 35 meters long and weighed 75 kg.
The Valrhona Hot Chocolate Festival starts on January 21. We reveal the recipes for some of the hot chocolates that you can try.
The Salon will give the opportunity to global leading professionals and buyer delegates to find out the latest news on related services for bakery industry.
The prestigious culinary institute celebrates its 100th Graduation with panel discussions and a Pastry Décor Showpiece Competition open to professionals and students