Ópera, Cédric Grolet’s new and ambitious book December 5, 2019 | Ana Rodríguez
Senteur, the lychee, rose and raspberry plated dessert by Lim Chin Kheng December 2, 2019 | Marc Oliva
100 recipes by Le Cordon Bleu in the book, “The Pastry School” November 29, 2019 | Ana Rodríguez
A London studio presents the lightest dessert in the world November 22, 2019 | Marc Oliva
Intuition Collection, colored cocoa butter by Jerome Landrieu
Radix, by Paco Torreblanca
The chocolates Taiwan # 1 62% Ping Tung and O’Payo Milk 50% chocolates have been recognized as the best in competition overall winners.
Events such as the Gelato World Cup, The Star of Sugar and the Italian Pastry Championships will be held again in the Salon.
The Breton pastry chef and chocolatier, who has just opened as director of the ABA school, proposes a perfect Christmas creation for the cold months.
The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industry