Valrhona’s Manjari 64% named Top Chocolate Bar by The New York Times

Japan wins the most female-led Asian Pastry Cup in history

How to improve creativity in pastry according to Dexter Lee

Relais Desserts, the world’s finest pastry shops, draws huge crowds to Barcelona

Charles Spence: “Food never tastes enjoyable when we are in a bad mood”

These are the 15 finalists who will compete in the grand final of the World Chocolate Masters 2026

Astreas, the high-performance chocolate consumed by the Artemis II astronauts

Books For Chefs celebrates Book Week with great discounts on books and magazines

This is how Alexis Sanson’s ingenious flaky candies with praline are made

Antwerp to host the World Chocolate Masters 2026 final in October

Carmen Rueda: “There are only about ten restaurants in the world dedicated exclusively to desserts”

Sap, an ingredient with many possibilities in pastry, according to Graham Mairs