Oriol Balaguer
A Master of chocolate and one of the current pioneers who is reenvisioning the world of desserts.
Oriol Balaguer Recipes
Oriol Balaguer Articles
More than 40 pastry chefs and chocolatiers turn the egg into a work of art
Frédéric Bau presents an unusual exhibition in the Thorigny-Le Marais space.
Twenty pastry chefs from around the world will visit L’École Valrhona Brooklyn this 2023
Eunji Lee, Antonio Bachour, Oriol Balaguer, and Toni Rodríguez are some of the guest teachers.
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.
Face-to-face classes are back at l’Ecole Valrhona Brooklyn with an impressive course calendar
Great international figures such as Antonio Bachour, William Werner, or Oriol Balaguer will help to recover the live courses that have always characterized this center
Five different ways of approaching the chocolate coulant while maintaining its essence
In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.
L’École Valrhona Brooklyn reopens face-to-face classes next spring
After a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.
So many (Pastry) stories to tell, and now we have reached issue 25!
Creativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazine
Seven signature cakes that prove the sacher will not go out of style
Tangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.
L’École Valrhona Brooklyn prepares classes in New York, California, and Paris in 2020
The school celebrates its fifth anniversary with special classes located outside of Brooklyn.
Oriol Balaguer and Fabrizio Galla join Relais Desserts
The chefs promise to defend the bases of the trade and share their experiences with the rest of the associates.
Nine examples of putting basil to good use in pastry
Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.
L’École Valrhona Brooklyn prepares a modern and inspiring training program for 2019
To celebrate 30 years of L'École Valrhona, the Brooklyn team has prepared 23 exceptional classes.
Four gold medal artisan panettones
We take a tour of this traditional Italian sweet through four expert Spanish pastry chefs in its preparation: Paco Torreblanca, Yann Duytsche, Oriol Balaguer, and Daniel Álvarez
The First International Bakery and Pastry Seminar in Greece
The Greek Baking School organizes this event, under Josep Pascual and with the participation of renowned bakers and pastry chefs.
Oriol Balaguer and Fabrizio Galla among the pastry chefs awarded by the International Academy of Gastronomy
The national pastry award has gone to chefs from Spain, Brazil, France, Italy, Poland, and the USA.
L’École Valrhona Brooklyn programs 25 exclusive pastry classes for 2018
Oriol Balaguer will return as a guest teacher with the course "Pastry Styles by Oriol Balaguer".
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.
Restaurant pastry, for the first time in World Pastry Stars
The third edition of the International Congress has made restaurant pastry, a sector in continuous growth, the focal point through the participation of four top pastry chefs.
Panama will host the First International Pastry Forum in August
This year, Latin America has a new event dedicated to avant-garde patisserie, with workshops and master classes given by Javier Guillen, Carles Mampel, Antonio Bachour, Oriol Balaguer, and Xavier Barriga.
Obsession, Oriol Balaguer’s new book, now known in Greece
This renowned Barcelona chef has traveled to Athens, invited by one of our distributors, to introduce Obsession with brilliant practical demonstrations.
From Barcelona with chocolate
In So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.
International pastry chefs at the opening of École du Grand Chocolat in New York
Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.
Oriol Balaguer expresses his “obsession” in a new book published by Grupo Vilbo
What is the fruit of Oriol Balaguer's "obsession"? The great master pastry chef from Barcelona shows us in his new book filled with creations in which he tirelessly seeks excellence.
Oriol Balaguer’s “obsession” out on April 13
The International Bakery Salon Intersicop, held in Madrid, serves as a stage to present the new book by the renowned pastry chef and chocolatier
obsession, Oriol Balaguer’s new book
Oriol Balaguer shares his on-camera impressions of the imminent release of his new book, obsession.
A very ambitious goal for Paris’s Salon du Chocolat Professionnel 2013
The Salon du Chocolat in Paris 2013 (30/10 to 3/11) includes the fourth edition of its biennial edition for the professional sector (28 to 30/10). As if the figures precede it do not speak for themselves, 19 editions of the legendary Parisian salon for the general public and 23 celebrations spread across French and international geography and international, the new proposal in Paris ensures the expansion of the total surface area of 12,500 m2 (2012) to the current 20,000, occupying the entire pavilion 5 of the Paris Porte de Versailles exhibition space.
Oriol Balaguer designs 2012 Easter
It has become a real classic. Every year, the Spanish master chocolatier Oriol Balaguer finds the way to amaze everyone with his Easter egg collection, which he has reinvented once again for the occasion. Inspired by contemporary art, Balaguer reflects disciplines like surrealism, psychedelia and 3D-design in his work, creating highly beautiful pieces.
‘The Best Dessert of Restaurant’ is back
The third edition of the international contest ‘The Best Dessert of Restaurant’ is underway. Its organizers, EspaiSucre school and Nespresso, have made the rules public and are now in the midst of the process of candidates’ registration, which will be extended until next July 31st.Oriol Balaguer Videos
A So Good.. reunion with Albert Adrià and Oriol Balaguer (english subtitles)
Two men linked by the same goal -creativity an excellence in the sweet universe. Two pioneers in placing the restaurant dessert on the culinary Olimpus. So Good..Magazine is the witness of this moving reunion that includes an emblematic dessert of each pastry chef.
DISCOVER SO GOOD.. MAGAZINE
Sogoodmagazine.com uses own and third parties' cookies to gather data about users' visits and activities in this site, in order to improve their online experience in the site and display the most relevant advertisement tailored to our audience's interests. You can accept cookies' policy use either by clicking "Accept" or by continuing visiting the site. You can visit our "Privacy Policy" for more information.