Limitless 3D chocolate February 18, 2020 | Alberto Ruiz
Tiramisú mousse plated dessert by Jacopo Bruni February 5, 2020 | Marc Oliva
The Craft Chocolate Experience San Francisco festival is born February 14, 2020 | 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
Natural ingredients and sustainability, the focal points of ISM and ProSweets
February 17, 2020 | Ana Rodríguez
The innovations and new developments shown in both fairs not only convinced the buyers, but also underlined the vitality of the snack and confectionery industry.More info
Ten creations with berries to surprise your partner on Valentine’s Day
February 13, 2020 | Ana Rodríguez
Strawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.More info
FHA-HoReCa postpones its celebration due to ongoing coronavirus situation
February 6, 2020 | Ana Rodríguez
In the end, the most complete international Salon in Asia will be held from July 13 to 16 at the Singapore Expo.More info
Bloody Mary granite plated dessert by Jacopo Bruni
January 29, 2020
This icy version of this popular cocktail is simple but complete, by the executive pastry chef of The Peninsula Beijing.More info
Melissa Coppel Chocolate and Pastry School
The School was founded in 2016 by Chocolatier Melissa Coppel with the commitment to host only the best professionals in the world, to keep the class offerings evolving constantly.More info
Kirsten Tibballs tête-à-tête with Ramon Morató
October 8, 2019
The 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
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