Pastry Blog & News
Last June, Poudland announced the launch in the UK of the new Twin Peaks chocolate bar, with a distinctive British flavor. However, the product has not reached store shelves after receiving a legal letter from Mondelez International, maker of Toblerone,
Epicatechin is a molecule present in chocolate that can kill cancer cells selectively without affecting normal cells.
Three students from Georgetown University have been selected by Domori to continue a field research centered on getting chocolate to be consumed in the summer.
Robert Collignon recovers the idea of the freeze-dried ice cream launched in the past to feed astronauts in space, but made in a less industrial way and with organic ingredients.
The jury consists of four great names in French pastry: Philippe Conticini, Pierre Hermé, Frédéric Bau, and Cyril Lignac.
Marike Van Beurden, Hans Ovando, Javier Guillén, and Emmanuele Forcone are some of the pastry chefs who will share techniques, knowledge, and experiences throughout 2017.
Chocolate enjoys a new and unique setting in which to shine thanks to the expertise of Marc Aumont.