The French pastry chefs’ talent has no limits. Pierre Hermé, Christophe Michalak, Arnaud Larher, Jean-Paul Hevin, Pierre Marcolini, Pascal Caffet, la Maison du Chocolat, Stéphane Glacier, Patrice Chapon, Patrick Roger, Emmanuel Ryon… They all have worked hard to design a new line of chocolate eggs and figures for Easter.
Read More »Archive for the ‘Chocolate’ Category
It has become a real classic. Every year, the Spanish master chocolatier Oriol Balaguer finds the way to amaze everyone with his Easter egg collection, which he has reinvented once again for the occasion. Inspired by contemporary art, Balaguer reflects disciplines like surrealism, psychedelia and 3D-design in his work, creating highly beautiful pieces.
Read More »
Enric Rovira has long created new products in collaboration with experts and artists from other areas outside the chocolate and patisserie industry. And the results couldn’t have been better, with the launch of assortments that have started trends.
Read More »
The Chocolate Academy of Chicago and Cacao Barry® are searching for the Chocolatier of the Year in 2012 in its annual L’Art du Chocolatier Challenge, a competition that encourages creativity and expertise in designing and executing original creations.
Read More »
A new edition of the World Chocolate Masters, one of the most prestigious and spectacular competitions, will be held during the Professional Salon du Chocolate in Paris, from 19th to 21st October this year. On this occasion, a total number of 19 professionals will show their best by making an artistic piece, a cake, a dessert and assorted bonbons based on the theme ‘Cacao, a gift from Quetzalcoatl’.
Read More »
Seung Yun Lee from Savour Chocolate & Patisserie School Melbourne, Australia was crowned first place and followed by second place by Chi Hsien Cheng from Le Meridien Taipei at the inaugural World Chocolate Masters Asia Pacific Selection in Taipei. Both won a full travel package to compete in the World Finals which will be held in Paris between 19th and 21st October 2011.
Read More »
Chocolatier Enric Rovira’s proposals keep reminding us that chocolate has no boundaries. His new Easter eggs collection is most appealing due to the minimalist –as well as effective– concept it conveys. This is a collection of assorted eggs whose cross-sections tend to hexagons and which show six vertical edges.
Read More »
Half a dozen of eggs is a collection of six surprisingly original Easter eggs. Based on pure geometric lines, biggest respect for ingredients and an aesthetic position linked to minimalism, Rubén Álvarez’s creativity shows how many possibilities the figure of an oval has. The name of this collection clearly anticipates the type of game this chocolatier wants to begin with his interlocutors.
Read More »
The 12th edition of the Coupe du Monde de Patisserie takes place January 23rd and 24th in Lyon, France. During two intense days, the French gastronomy capital will also become the world’s haute pâtisserie capital.
Read More »
Patrick Roger surprises Paris once again with the creation of a giant chocolate Christmas tree ten meters
in height and weighing nearly four tons. Roger and his team took about a month to finish this grand
chocolate piece
