Pastry Blog & News
This is the 19th in the world and the fourth in the Asia-Pacific region. Kohei Ogata will be the head of the center and Andres Lara will be based there.
Dark chocolate is not the only one that is “medicinal”. According to a British study, the calcium and fatty acids present in milk chocolate are also beneficial to health.
Both chefs unite to offer, right in the center of Paris, nougatines, vacherins, Norwegian omelettes alongside ice cream and traditional French sorbet.
In June, Mindel, Chef Consultant for the Center for Culinary Development, will share his classic viennoiserie vision with modern touches, using Valrhona chocolate.
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.
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.
Jean-Marie Auboine Chocolatier presents a new classroom, detached from the workshop and production space where classes will be taught by renowned chefs with an area dedicated to “Bean to Bar”.
With the release of The Origin Box, the Belgian company Du Caju Printing & Packaging makes a clear commitment to virgin fiber so as to minimize the risk of chocolate acquiring a strange taste or odor derived from the material it is presented in.