Pastry Blog & News
Desserts never even caught his eye until he buys the book, Plaisirs Sucrés, by Pierre Hermé. Demers has worked for 15 years in some of the best restaurants in Montreal and, finally, he opened Patrice Patissier, which the three great gastronomic pleasures coexist: good food, good wine and good desserts.
The chocolate firm chooses Germany, one of the most important markets for artisan chocolate, to install a new training center with high-level courses and internationally recognized professors, in line with other Chocolate Academies.
What is the fruit of Oriol Balaguer’s “obsession”? The great master pastry chef from Barcelona shows us in his new book filled with creations in which he tirelessly seeks excellence.
This Easter, Enric Rovira has once again surprised us with two very different, creative and stimulating chocolate proposals, in addition to the magnificent collection of Easter monas that this chocolatier began 20 years ago.
From 26 to 29 March TIBS once again became the meeting point for the bakery industry in Southeast Asia, with a specialized and diverse offer, exciting competitions and over 300 exhibitors.
Over the years Ecuador has managed to distinguish itself as a producer of fine cocoa in the world. Now the challenge is to place it on the map of countries associated with high-end chocolate. It is one of the major objectives of the second book by the French chef based in Quito, Cyril Prud’homme. “Chocolat by Cyril” is a way to also bring education to the South American country to combat the high consumption of chocolate substitutes, both among consumers and professionals.
The America Chemical Society has released a study that proposes retaining as many polyphenols in cocoa’s toasting stage for a healthier and more intensely flavored chocolate.