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

Fu Wan and Friss-Holm triumph at the International Chocolate Awards 2019
December 3, 2019 | Ana RodríguezThe chocolates Taiwan # 1 62% Ping Tung and O’Payo Milk 50% chocolates have been recognized as the best in competition overall winners.More info
Great pastry and ice cream competitions return to Sigep
November 28, 2019 | Ana RodríguezEvents such as the Gelato World Cup, The Star of Sugar and the Italian Pastry Championships will be held again in the Salon.More info
Bûche Applelina with apple, vanilla and caramel by Emmanuel Hamon
November 27, 2019The Breton pastry chef and chocolatier, who has just opened as director of the ABA school, proposes a perfect Christmas creation for the cold months.More info
14 bûches for an imaginative and tasty Christmas
November 20, 2019 | Ana RodríguezHere is a review of some of the most spectacular and gourmand Christmas proposals of 2019.More info
Kirsten Tibballs tête-à-tête with Ramon Morató
October 8, 2019The 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