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Creamy chocolate and orange tart by Luciano García

August 5, 2020

In this dessert, with three simultaneous elaborations, the Argentinian chef shows his remarkable sense of balance in pastry.More info

Ice cream enters a new gastronomic phase

August 4, 2020 |

In recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info

USA renounces the Coupe du Monde de la Pâtisserie 2021

July 31, 2020 |

Due to the coronavirus, the selected team was unable to meet or train.More info

The Salon du Chocolat Paris is postponed to 2021 due to coronavirus

July 28, 2020 |

The global event postpones its 26th edition, initially scheduled for this October, and announces that it will launch an innovative format.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

Radix, by Paco Torreblanca

The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.More info

A London studio presents the lightest dessert in the world

November 22, 2019

Bompas & Parr, in collaboration with the Aerogelex laboratory, has developed a meringue that weighs only one gram.More info