Pastry Blog & News
In early September, the Cacao Barry Asia Pacific Regional chef will be demonstrating his pastry in the academy that Barry Callebaut has recently opened.
A team of researchers from the University of Leuven and the Flanders Institute for Biotechnology (Belgium) has begun an investigation, in which Barry Callebaut has been active, on one of the fundamental processes in the development of good chocolate: fermentation.
Hashimoto is one of many pastry chefs in Japan who respect French confectionery. In his own pastry shop is obvious that he adores chocolate, as he demonstrated us in So Good 14.
The French master glacier demonstrated some of his most personal creations in Jean-Marie Auboine Chocolates’ classroom, from his Tart’ice to his ice cream hamburgers.
Pastry chefs from Germany, Norway, South Korea, and Taiwan will compete in September to win the gold medal of this sweet competition, which is to be held within the framework of Iba.
In October, an international fair will be held in Milan which is the setting for more than 400 special events including presentations, seminars, workshops, live cooking and demonstrations by masters in ice-cream, chocolate, patisserie and coffee.