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
Wang Sen, the Western pastry style agitator in China February 14, 2019 | Jaume Cot
Four incredible desserts by Cédric Grolet April 24, 2018 | Jaume Cot
Sasa Demarle Flexipan expands
So good.. Recipes 2
The 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.
Name of School: CAST Alimenti
Brief History: CAST Alimenti (Centro Arte, Scienza e Tecnologia dell’Alimento) was founded in 1997, offering specific courses for chefs, pastry chefs, restaurant pastry chefs, bakers, ice cream makers, chocolatiers, pizza makers, and bartenders, aimed at
225,031 visitors did not miss the last edition of the Salon, the first without Paul Bocuse.
After a trip with his wife Astrid, the French pastry chef created this sweet cake included in his book, “One Week with Yann Duytsche”.
Our Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without molds
With 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 made
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.