Pastry Blog & News
The artistic Swedish group The Tomorrow Collective, among its many projects, has developed this ingenious kit to prepare natural sweets made directly from seasonal fruits. The intention of the creators is to reclaim the pleasure of sweets by avoiding those
Earlier this year, Oki Sato, head of the Japanese studio Nendo, was named Designer of the Year by Maison & Objet.
He created nine pieces of chocolate measuring 26 x 26 x 26 cm on the occasion of the Paris
Two German students have printed hundreds of fonts of different cultures and religions in chocolate bars sold as souvenirs at the Buchstaben Museum.
In early September, the Cacao Barry Asia Pacific Regional chef will be demonstrating his pastry in the academy that Barry Callebaut has recently opened.
A team of researchers from the University of Leuven and the Flanders Institute for Biotechnology (Belgium) has begun an investigation, in which Barry Callebaut has been active, on one of the fundamental processes in the development of good chocolate: fermentation.
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.