Sam Aisbett: “I want my food to not be confined by trends or geographical ... December 13, 2018 | Santiago Corral
Molded Chocolate Yuzu bonbon by Nicolas Botomisy December 4, 2018 | Marc Oliva
L’École Valrhona Brooklyn prepares a modern and inspiring training progra... December 13, 2018 | Ana Rodríguez
Four incredible desserts by Cédric Grolet April 24, 2018 | Jaume Cot
A floral delight with Fresh Origins Flower Crystals®Rose™
So good.. Recipes 2
The bûche designed by the MOF David Wesmaël consists of an invariable base of vanilla and a palette of ten flavors to choose from.
What would it be like to spend a week in the workshop of this French chef’s delicious pastry shop? Find out in the book, A Week with Yann Duytsche.
A pre-dessert with which the Japanese pastry chef representing Indonesia convinced the jury of C3 Valrhona.
Martin Lippo, Vincent Guerlais, Emmanuele Forcone, and Johan Martin are some of the pastry chefs who have participated in this great event.
Guasare and Milk of Nicaragua have been proclaimed the best chocolates in this well-known competition.
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.