Posts Bysogoodmag, Author at so good.. magazine
The mission of the executive chef is to ensure that Wittamer’s spirit materializes in its day-to-day production.
Texture, flavor, format, and presentation. The four characteristics to take into account in the bonbon fillings which are analyzed in the recognized book “Chocolate”, which is in its fourth edition.
Sugar bubbles, pulled sugar, blown sugar, Isomalt … how to handle each sugar depending on the decorative result that we are looking for.
Four professional authors, Ramon Morató, Josep Maria Ribé, Raul Bernal, and Miquel Guarro, members of the team of the Chocolate Academy in Barcelona, demonstrate their talent and technical knowledge on pastry, chocolate making, sweet cuisine, and artistic chocolate.
Japan exerts a great influence on Hévin, one of the artisans who also has most contributed to democratizing the bar of chocolate in France. As he admits, through this culture and the clientele of Japanese shops, he has incorporated more demand and rigor to an already outstanding job with chocolate.
These wonderful kadaif threads which shape the knafeh, one of the most beautiful and emblematic desserts of the Middle East, are also a symbolic link between two peoples and two cultures.