A significant part of the current professional activity of Italian chef Yuri Cestari—a leading specialist in the world of chocolate—is linked to providing technical consulting to companies and production facilities. Cestari works on both the conceptual development of products and aspects related to production, preservation, and adapting recipes to the real needs of the market.
Cestari also leads two interesting personal projects. On the one hand, Ganache Solution, a platform developed with Alexandre Bourdeaux that allows for the analysis of recipes using technical and structural parameters, facilitating a better understanding of the behavior of ganaches. On the other hand, there’s Betacioc, a B2B chocolate production workshop launched in partnership with pastry chef Filippo Falciola.
“I don’t think there is a perfect recipe, but rather a recipe suitable for a certain context”
“I don’t think there is a perfect recipe, but rather a recipe suitable for a certain context”
Featured in so good #36