pastry

PASTRY

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GELATO

chocolate

CHOCOLATE

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CUISINE

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COFFEE

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  • Jim Hutchison
  • Meg Galus
  • Sean Pera
  • Chocolate H20

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ANNA MARIA

 

Recipe by Onelio Napoletani
Conpait
, Italy
For the Cluster Cocoa & Chocolate in Expo Milano 2015

Compound of nougat parfait with pieces of dark chocolate and red candied cherries.
All packed between layers of sponge cake (Italian pan di Spagna) soaked with Alchermes and soft dark choccolate.

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DOLCENERA

 

Recipe by Pietro Macellaro
Pasticceria Agricola Cilentana
Piaggine, Sa, Italy


Mascarpone mousse (“we use fresh cream, 36% fat, from the Centrale di Salerno and citric acid to obtain a wonderful mascarpone which, once prepared, is usually used in production the following day) and Bronte pistachio bavarese with a mirror glaze.

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READY FOR IBA

 

From the 12th until the 17th September 2015, iba presents a comprehensive overview of the entire trade, as well as its new products and innovations at the Fairground Messe Muenchen.
Trade fair expert Daniel Gundelach shares some tips on how trade visitors can prepare for iba.

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JUNE 2015. THE INTERPRETERS OF ICAM CHOCOLATE IN EXPO.

 

June has been a month full of appetizing and amazing events: in Cocoa & Chocolate Cluster, at Icam Booth, lots of chocolate & pastry chefs and renowned companies have delighted Expo visitors with fantastic and precious creations, through cooking shows and exclusive tasting events. In particular, the flavours of the South Italy have been the protagonists, combining chocolate with typical products from Campania, Sicily and Calabria.

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