Posts ByAna Rodríguez, Author at so good.. magazine
Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.
Preparations for the 25th edition of the fair that promises significant developments begin.
The qualifying round will be held next October and will decide which North American candidate passes to the grand international final of the competition.
The competition, open to professionals under the age of 23, will be held in November at the Salon du Chocolat in Paris.
The chefs will receive their awards next September in Russia at the 2019 UIBC Congress.
The Italian chef joins the Salon along with more than 20 renowned pastry chefs from all over the world to offer not only workshops and ideas, but also a vision of the future.
The company uses cocoa pulp for the first time as an ingredient to naturally sweeten chocolate.
The biennial fair, which will celebrate its 17th edition this October, will host a score of attractive competitions.
According to Dr. Ramon Estruch, the high content of polyphenols in cocoa have antioxidant and anti-inflammatory effects on the body.