Casa Cacao, the trip arrives at its destination February 21, 2020 | Jaume Cot
Vanilla, caramel and hazelnut choux gourmand by David Briand February 25, 2020 | Marc Oliva
Tiramisu, the protagonist of Host 2021’s new competition February 26, 2020 | 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 theme of Chocovision 2020 is #changemakers
February 24, 2020 | Ana Rodríguez
The biennial conference, which will take place in June in Switzerland, will be divided into three sessions: Explore, Empower, and Engage.More info
Ten creations with berries to surprise your partner on Valentine’s Day
February 13, 2020 | Ana Rodríguez
Strawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.More info
FHA-HoReCa postpones its celebration due to ongoing coronavirus situation
February 6, 2020 | Ana Rodríguez
In the end, the most complete international Salon in Asia will be held from July 13 to 16 at the Singapore Expo.More info
Tiramisú mousse plated dessert by Jacopo Bruni
February 5, 2020
The executive pastry chef of The Peninsula Beijing is inspired by his childhood to create this dessert that combines beauty, tastiness, and the ability to recall memories.More info
Melissa Coppel Chocolate and Pastry School
The School was founded in 2016 by Chocolatier Melissa Coppel with the commitment to host only the best professionals in the world, to keep the class offerings evolving constantly.More info
Kirsten Tibballs tête-à-tête with Ramon Morató
October 8, 2019
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 industryMore info
MÁS, by Mario Masiá
Más is a publishing project that wants to reclaim the topping from an artisan and creative perspective.More info
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