Posts ByAna Rodríguez, Author at so good.. magazine - Page 42 of 65
In May, candidates will have to demonstrate their skills in cakes, éclairs, entremets, and desserts before a jury formed by some of the most well-known pastry chefs in the world.
The spoon has been designed by Michel / Fabian as if it were an extension of the hand so as to enjoy creamy foods such as yogurt, honey, giandujas, porridge, or chocolate mousse.
The cocoa producer has collaborated with byFlow to create a machine which opens the doors to “the chocolate experience of tomorrow”.
Within the framework of the biennal BIG Lyon, the MOF created a praliné brioche which was 35 meters long and weighed 75 kg.
The Valrhona Hot Chocolate Festival starts on January 21. We reveal the recipes for some of the hot chocolates that you can try.