The World Chocolate Masters 24/25 calls for fun and games with the theme, Play! May 30, 2023 | Ana Rodríguez

Bamboo Harmony with orange, pepper, mimosa, and figs by Michel Willaume and Marc... June 8, 2023 | Marc Oliva

Chocolat: More Than 60 Recipes for Entremets and Tarts from Maja Vase | Review May 25, 2023 | Ana Rodríguez

Oh là là!, a guide to navigate the world of doughs October 4, 2022 | Marc Oliva

Cacao Barry launches an innovative collection of eight extra-fine cocoa powders

Oh Là Là by Yohan Ferrant

Travel Cake, Garuharu’s new monograph | Review
June 7, 2023 | Ana RodríguezYun Eunyoung expands her master book series with this volume that includes more than 40 recipes and is available at Books For Chefs.
More info
A meeting to push the boundaries of the creativity
May 30, 2023 | Alberto RuizDimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info
The Panettone World Championship changes its formula and is competed in teams
May 19, 2023 | Ana RodríguezEach team must execute a classic Italian panettone, a dark chocolate panettone, and an innovative savory one.More info
Cocoa bean with Dulcey cream and mango vinegar gel by Roger van Damme
April 28, 2023Inspired by his trips to Costa Rica, the Dutch pastry chef presents this spectacular dessert with a very refreshing interior.More info
Mini by Xavi Donnay
Mini is the first great book on contemporary pastry dedicated to the small format. The book displays a wide repertoire of signature creations spread over eight great families: sablés, cakes and macarons, choux, giandujas, free, classics and unclassificable.More info
Sustainability, IoT, and return to the ancestral, some of the trends in bread and pizza that Host aims to highlight
April 11, 2023 | Ana RodríguezThe fair, which will be held in October, will be a reflection of the formats and technologies that are prevailing in the sector.More info
Culinary Institute of Barcelona
CIB is a school that believes that if you do not change, you cannot evolve, and that is precisely what they have been doing with their method since they opened their doors in 2018: teaching people to evolve.More info
Bread scoring techniques, before and after fermentation. The True Bread Videos (6 of 6)
June 17, 2022Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info