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.
A star that entices the awakening –l’eveil in French– one of the signature creations with which the French chef appears in so good # 26
Join this Indian pastry chef to a journey to mithai sweet tradition as an inspiration for modern creations. A good example of this philopsophy is this saffron cheesecake with roasted and fried elements