La Fabrique Givrée’s Christmas origami December 18, 2018 | Luis Concepción
Molded Chocolate Yuzu bonbon by Nicolas Botomisy December 4, 2018 | Marc Oliva
Young pastry chefs from 11 countries have an appointment at the 5th World Junior... December 17, 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
Elias Läderach, World Chocolate Masters 2018, the story of a champion
December 17, 2018 | Jaume Cot
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 | Ana Rodríguez
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 | Ana Rodríguez
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
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