Posts ByAna Rodríguez, Author at so good.. magazine - Page 41 of 49
Master pastry chefs, bakers, and a total of six MOFs will participate in this forum in November organized by the Academy of Pastry Arts Malaysia.
The Italian artist has replaced paintbrushes with chocolate, coffee, honey … to create beautiful, detailed works of art.
Cacaosuyo and Rogue Chocolatier, the best chocolates according to the International Chocolate AwardsOctober 23, 2015 | Ana Rodríguez
These distinguished awards are clear: the best chocolates in 2015 are Peruvian and American flavored.
These days, the streets and squares of the Italian city have become a space of exhibitions, talks, and tastings dedicated to this cocoa derivate.
In Tokyo and by the hand of Silikomart, the Italian chefs Fabrizio Donatone, Francesco Boccia, and Emmanuele Forcone will show the creations which made them be proclaimed champions in Lyon.
The attendees at the Japan Cake Show were able to experience this high level competition that included Jordi Bordas, Takashi Ochiai, and Angelo Musa as the international panel of judges.
The Italian pastry chef fulfills one of his dreams with this space where continuing researching formulas and sharing them with other professionals is possible.