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Elias Läderach, World Chocolate Masters 2018, the story of a champion

December 17, 2018 |

Elias Laderach nos cuenta algunas de las claves de su contundente victoria en la última edición del World Chocolate Masters. Aunque se impuso con autoridad, tuvo algún momento durante la competición muy delicado. ¡No os perdáis su historia!More info

Ecole Gastronomique Bellouet Conseil

Brief History: The Ecole Bellouet Conseil was created in June 1989 at 48 rue de Sèvres Paris 7ème. In 1998, it moved to its current address, at 304-306 rue Lecourbe in the 15th arrondissement of Paris.

In 2006, Jean-Michel PerruchonMore info

Opalys and Balinese Kaffir Lime, Shiso Plum Wine Sorbet by Yusuke Aoki

November 29, 2018

A pre-dessert with which the Japanese pastry chef representing Indonesia convinced the jury of C3 Valrhona.More info

Nineteen international pastry chefs have participated in the Asia Pastry Forum 2018

November 27, 2018 |

Martin Lippo, Vincent Guerlais, Emmanuele Forcone, and Johan Martin are some of the pastry chefs who have participated in this great event.More info

Soma and Ommon head the International Chocolate Awards 2018

November 21, 2018 |

Guasare and Milk of Nicaragua have been proclaimed the best chocolates in this well-known competition.More info

Kévin Clemenceau

Artistic presentations and combinations with chocolate and seasonal ingredientsMore info

Ice Cream, artisanal ice cream recipe book

A new great compilation of recipes of world-renowned chefs.More info

Chocolate art and technique in Stéphane Leroux’s latest book

October 30, 2017

Bleu 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