Raúl Bernal
Raul Bernal represents fantasy and fun creativity, starting from study and technique.
Raúl Bernal Recipes
Raúl Bernal Articles
Seven chocolate books from which to acquire techniques and improve recipes
In Books For Chefs, you will find a careful selection of titles to expand your knowledge on the subject.
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.
Eight chocolate eggs for a creative and special Easter
Fun animals, elegant chickens, pictorial eggs, pop symbols, spaceships… This year is no exception. Great pastry chefs once again exploit their inventiveness for the Easter campaign.
Mini pastry is trending. Ten creative and profitable XS snacks
Gummies, "roquitas", choux, churros ... small formats, far from limiting creativity, are a motivation for great chefs.
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!
16 chocolate proposals for an artistic and fun Easter
Adorable animals, friendly vegetables, carousels, baroque eggs ... In 2020, renowned pastry chefs show their ingenuity by working with chocolate.
Thirteen chocolate eggs for an imaginative and full of life Easter
Masks, children's games, koalas, rabbits, and pandas. The great pastry chefs come back to surprise us this year with original creations that are based on the traditional Easter egg.
Twelve top pastry chefs will visit Hangar 78 during the first half of 2018
Easter chocolate figures, gastronomic ice creams, or high-end French pastry are some of the topics that will be taught.
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.
It matters not where in so good #16
Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common.
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.
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