Posts ByAna Rodríguez, Author at so good.. magazine - Page 48 of 56
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.
The author of “Evolution” has traveled to France to continue spreading his evolutionary pastry.
Christophe Adam presents eight arty eclairs with an icy appearance, intense flavors, and crunchy textures.
The shop, located in the neighborhood of Williamsburg, now has a cleaner, minimalist aesthetic, consistent with Rick and Michael’s chocolate philosophy.
The pastry chef presents this Chinese specialty coated in Mexican dark chocolate with sesame praline and soft caramel among its ingredients.