Mario Masiá reveals the potential of toppings in Más February 21, 2019 | Luis Concepción

Black sesame, passion fruit and Maya Mountain chocolate by Lisa Vega February 20, 2019 | Marc Oliva

Horeca Culinary School invites seven international pastry chefs in 2019 February 22, 2019 | Ana Rodríguez

Four incredible desserts by Cédric Grolet April 24, 2018 | Jaume Cot

Sasa Demarle Flexipan expands

So good.. Recipes 2

Horeca Culinary School
Name of School: Horeca Culinary School
Brief History: Horeca Culinary School is a modern culinary school based in Bucharest (Romania), founded by Cristina van der Schaaf and has a five-story building with more than 950 square meters of space dedicatedMore info
Lisa Vega: “Making desserts with chocolates is like going to the farmers market”
February 19, 2019 | Santiago CorralThe Bean to Bar was new to Lisa before joining as Executive Pastry Chef at Dandelion Chocolate and accepting the challenge of developing a customized line of pastry products with the company’s chocolate.More info
Wang Sen, the Western pastry style agitator in China
February 14, 2019 | Jaume CotWang Sen opens its outstanding school facilities, Top Chef Union, among them and let us discover how important are for them the artistic side of the pastry and bakery craftMore info
Emotions, historic competitions, and many innovations in Sirha 2019
February 11, 2019 | Ana Rodríguez225,031 visitors did not miss the last edition of the Salon, the first without Paul Bocuse.More info
Suau with banana, caramel coolant, and chocolate mousse by Yann Duytsche
February 8, 2019After a trip with his wife Astrid, the French pastry chef created this sweet cake included in his book, “One Week with Yann Duytsche”.More info
Malaysia changes the course of the Coupe du Monde de la Pâtisserie
January 29, 2019 | Jaume CotWith 30 years of history behind it, the competition shows that it is still capable of surprising us both in the candidates who opt for the win and in some of the creations that had to be madeMore info
Prisma, by Frank Haasnoot
Long-awaited by the hundreds of followers that he has all over the world, the book alternates emblematic creations which are duly updated with unpublished materialMore info
Chocolate art and technique in Stéphane Leroux’s latest book
October 30, 2017Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.More info