The American selections for the new edition of this exciting competition that in 2016 gave the victory to Fredrik Borgskog will be held in October.
In their last meeting in Nantes, the members of Relais Desserts surprised with a beautiful and fanciful buffet.
Women in Seoul are the ones who prefer this sweet habit of going off the beaten path, and Yun Eun-Young’s team is well aware of it, so they take maximum care with the details of the presentations, making each éclair a small jewel that becomes a product of worship
In the last edition of this historic competition, we saw a high level in the finishes of each piece of chocolate and also in the tastings.
A talk with Jacob and Paco Torreblanca reflects arguments of sufficient weight to justify periodic visits to this temple of pastry savoir-faire.
The great Italian master Iginio Massari could not hide his disappointment when only six points separated Japan’s first place from Italy’s second place. Enjoy this and other great moments of the competition with this video.
What has occurred in the last 500 years, and also what has stopped happening, so that cocoa’s reality be so often associated with slavery and child labor.
Discover at So Good #17 a master of Kado (way of confection) or wagashi artist.
The chef, head of CR8, seeks to microfinance the publishing of his first editorial work in which he unleashes his creative drive and great artistic talent.
Researchers at Temple University claim that fat can be reduced in chocolate during the manufacturing process with electro-rheology.