Posts Bysogoodmag, Author at so good.. magazine
An in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.
This great pioneer makes an invitation to imagine the future, to think differently, to preserve the emotion.
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.