Posts ByAna Rodríguez, Author at so good.. magazine - Page 73 of 76
From the Parisian Pâtisserie des Rêves comes a refreshingly proposal by one of its founders and inventor of desserts in verrine (1994): Philippe Conticini.
An extensive program (workshops, forums, wine tastings, lectures …) and exceptional chefs such as Janice Wong, Ryan Clift and Will Goldfarb to publicize the richness of Indonesian cuisine in three days.
Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.
In Singapore, the attendees of the World Gourmet Summit were able to see these three great pastry chefs together in action and learn some of their techniques.
The chocolate firm chooses Germany, one of the most important markets for artisan chocolate, to install a new training center with high-level courses and internationally recognized professors, in line with other Chocolate Academies.
This Easter, Enric Rovira has once again surprised us with two very different, creative and stimulating chocolate proposals, in addition to the magnificent collection of Easter monas that this chocolatier began 20 years ago.
From 26 to 29 March TIBS once again became the meeting point for the bakery industry in Southeast Asia, with a specialized and diverse offer, exciting competitions and over 300 exhibitors.
The America Chemical Society has released a study that proposes retaining as many polyphenols in cocoa’s toasting stage for a healthier and more intensely flavored chocolate.