Pastry Blog & News
The flavonoids in cocoa improve our memory, reasoning, and reaction capacity.
According to a report by Tulane University, a total of 2.3 million children worked in dangerous conditions in 2013/2014.
Sixteen recipes, 32 illustrations, and an exclusive alphabet make up this book about not only chocolate, but also graphic design.
In the first semester of 2016, master classes on puree & chocolate pairing, ice cream & sorbet tecnology, petits gâteaux, and contemporary plated desserts will be organized in the academy.
The Executive Pastry Chef at South Congress Hotel, renowned for her culinary excellence and contributions to the world of pastry, joins the club of ambassadors for this French brand.
The Italian artist has replaced paintbrushes with chocolate, coffee, honey … to create beautiful, detailed works of art.
Once again, there is a breath of fresh air in the formats and flavors of the new menu at La Fabrique Givrée for this autumn-winter. The new offer marches to the beat of products such as ice cream sabers, ice cream cups, Christmas logs, ice cream cakes, individual ice cream jars and much more. Jérémie Runel and his friends also emphasize very gastronomic flavors and unusual combinations: orange blossom and Medjool dates, pink grapefruit and juniper berries, mango and Madras curry; pineapple, banana and lemon.
The stationery sector is in vogue in patisserie packaging design. Packaging is very much influenced by changing consumer habits resulting from the crisis. Cost containment, eliminating the superfluous, simplicity, and the authenticity of noble materials such as paper and cardboard mark the latest designs in different parts of the world.
Sofas shaped like Toblerone, chocolate brick walls, mini-bars modeled after a safe …. the hotel designed by Marcel Wanders is full of nods to Swiss chocolate.