The Italian chef advances Easter with a spongy preparation based on natural sourdough that serves as an alternative to the classic Colomba
One of those pastry temples you cannot miss if you visit Belgium is DelRey, run now by the fourth generation with Jan Proot at the forefront. In this oval shape cake Araguani chocolate acts as a dance partner of coffee ingredient
The young promise of the Chocolate Academy reconverts the bar format from chocolate to circular design within the turrones collection (nougats) for this Christmas in Spain
Chefs pay tribute to gulaab jamun, a sweet dish from Indian cuisine, with their very own cafe-style tart featured in the book, New-School Sweets.
After extensive background work, the chef sought out local producers to create this refreshing dessert.
Using honey as a common thread, Italy surprised the jury with this dish in which innovative techniques are used.
The beet is the real protagonist of this signature dessert where techniques coming from haute cuisine merge with Japanese influences and floral notes
An ode to the most refreshing fruits in which the Catalan chef seeks to take advantage of all the parts of a fruit, extracting their maximum potential
With the touch of orange blossom and a whipped ganache, the particularity of this choux pastry is that the formulation is designed to dispense with wheat flour and be gluten-free.