Miquel Guarro
Miquel Guarro inspiration can come from many places: a photograph, a flavor, a sculpture…
Miquel Guarro Recipes
Miquel Guarro Articles
Ten essential books on pastry, chocolate, and bakery that remain as relevant as ever
Reading is necessary to broaden knowledge and be inspired by any trade, especially that of pastry chef. Here are titles that cannot be missing in a workshop.
Five pastry books to enjoy at home during Book Week
Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!
Vincent Guerlais and Elias Läderach, in the spectacular course calendar of Hangar 78
The Silikomart classroom proposes a total of 27 pastry courses taught by 19 acclaimed chefs worldwide for the last four months of the year.
15 proposals for a crunchy and gourmand Christmas
A selection of spectacular Christmas pieces that this year can be found in prestigious pâtisseries, and not just in France.
Culinary Art School Tijuana prepares a Master’s in Contemporary Pastry and Bakery
In October, the school specializing in culinary arts launches this master's degree in which renowned Spanish, Korean, Dutch, and Mexican pastry chefs will participate.
Miquel Guarro’s chocolate masked lion
Assembling an Easter egg with chocolate elements made with a pattern achieves a spectacular result.
Things to consider when making artisan jellies
Ramon Morató’s interesting tips for making jellies from natural apples.
21 Easter Eggs to dream about
Plated eggs, stiff peaks ... Beehives, teapots, Japanese creatures ... Great pastry chefs surprise us again in 2017 with imaginative and detailed Easter eggs.
Four by four
Four professional authors, Ramon Morató, Josep Maria Ribé, Raul Bernal, and Miquel Guarro, members of the team of the Chocolate Academy in Barcelona, demonstrate their talent and technical knowledge on pastry, chocolate making, sweet cuisine, and artistic chocolate.
Four in One. Four talented chefs in one exceptional book
Morató, Ribé, Bernal, and Guarro offered a small taste of their grand book, published by Grupo Vilbo and which will be released on November 28, at the Fòrum Gastronòmic.
So good .. style (Episode 15)
More than 60 creations, signed by 26 chefs from 12 different nationalities. But beyond the numbers, so good..magazine # 15 exudes variety, quality and creativity in true so good..style like never before.
From Barcelona with chocolate
In So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.
21ºBrix. Creative brilliance in the art of the dessert
Despite its importance, the restaurant dessert has never received the recognition it deserves. To demonstrate the infinite possibilities available to any chef for closing a menu, the Collective, 21ºBrix gathered in Barcelona to dedicate themselves to the task for a full day.Miquel Guarro Videos
International Ambassadors Seminar of Barry Callebaut in Barcelona
Barcelona plays host over the coming days to a new seminar for the Ambassadors of Barry Callebaut
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