Chocolate enjoys a new and unique setting in which to shine thanks to the expertise of Marc Aumont.
Millefeuilles, kouglofs, bowl cakes, decorations with chocolate shavings… the fun ‘petits patissiers’ made of chocolate will be completely unique.
The cocoa producer has collaborated with byFlow to create a machine which opens the doors to “the chocolate experience of tomorrow”.
A 500-page, full-color tome in which the key to learning pâtisserie with the “Le Cordon Bleu” style is presented.
The company’s scientists have modified the structure of sugar molecules to offer healthier chocolates but with the same flavor.
In Morges, Gérard Fornerod, in collaboration with Eurolactics, presents a tasty chocolate which is very nutritious and suitable for all of those who are intolerant to the proteins in cow’s milk.
The WCF is leading an unprecedented initiative involving several stakeholders in the cocoa value chain to devise solutions to climate variability and deforestation.
Researchers at KU Leuven have developed a new technique that sends out ultrasonic waves into cocoa butter to see whether it crystallizes correctly.