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Raúl Bernal

July 17, 2026

Raúl Bernal

Raúl Bernal’s Swiss Sao Thomé: a recipe where cacao takes center stage

Cocoa Raúl Bernal

July 3, 2026

Raúl Bernal

Contemporary pastry finds inspiration in the past in so good.. magazine 36

Albert Daví Attila Meinhart

September 5, 2024

Raúl Bernal

How Raúl Bernal fused chocolate and cycling to become the Best Master Chocolatier in Spain

Raúl Bernal so good #32

August 7, 2024

Raúl Bernal

Juanito Banana Bonbon with date water, banana, and coffee by Raúl Bernal

Chocolate Bonbons Coffee

June 26, 2024

Raúl Bernal

Twenty-one stories that needed to be told and that you will want to know

David Briand David Wesmaël

Chocolate cake

September 14, 2023

Raúl Bernal

Seven chocolate books from which to acquire techniques and improve recipes

Books For Chefs Catalogue Davide Comaschi

Chocolate milfeuilles

April 18, 2023

Raúl Bernal

Ten essential books on pastry, chocolate, and bakery that remain as relevant as ever

Antonio Bachour Books For Chefs Catalogue

March 5, 2021

Raúl Bernal

Eight chocolate eggs for a creative and special Easter

Easter Eggs Jean-Paul Hévin

Dry meringue and chocolate ‘popcorn’ by Raúl Bernal

January 19, 2021

Raúl Bernal

Dry meringue and chocolate ‘popcorn’ by Raúl Bernal

Chocolate Bonbons Four in One

Golden peanut palet by Russ Thayer

July 8, 2020

Raúl Bernal

Mini pastry is trending. Ten creative and profitable XS snacks

Raúl Bernal Ross Sneddon

Alphabet, Radix, Chocolate, Prisma and Four in One books for chefs

April 21, 2020

Raúl Bernal

Five pastry books to enjoy at home during Book Week

Books For Chefs Catalogue Frank Haasnoot

March 6, 2020

Raúl Bernal

16 chocolate proposals for an artistic and fun Easter

Cedric Grolet Christophe Michalak