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Chocolate Mooncakes by Janice Wong

Janice Wong, two-time winner of Asia’s Best Pastry Chef in Asia’s 50 Best Restaurants list, launches the ultimate Chocolate indulgent mooncakes ...

Award-Winning Chocolate Artists from Wild SweetsÂź Launch Art Installation at Richmond Art Gallery

Wild Sweets® By Dominique & Cindy Duby have announced an exciting new chocolate art installation at the Richmond Art Gallery City Hall Galleria.Titled as...

Coccola (cuddle). Chocolate mousse and mascarpone and vanillla cream

Chocolate mousse cream, mascarpone and vanilla cream, and dark chocolate glaze.By Gino Fabbri PasticcerePh G. Bononi Chocolate mousse cream 100 g...

The Winners of the 2018 European Bean-to-bar Competition by ICA

The International Chocolate Awards is pleased to announce the Winners of the 2018 European Bean-to-bar Competition, which was judged in Amsterdam, Netherlands, May 10...

New flagship Le Chocolat by Alain Ducasse in Tokyo

Ph Ruxandra Florea On the April 27th, Alain Ducasse launched one more chic and tasty addition in Tokyo, exactly in Keakigasaka Street, Roppongi Hills,...

Barry Callebaut inaugurates its 20th Chocolate Academy Center in Italy

Barry Callebaut opens its 20th Chocolate Academy Center in Milan, Italy, led by world champion Davide Comaschi. Together with Davide Comaschi, winner of 2013’s...

KAWAI Easter Collection by Pierre Marcolini

Pierre Marcolini presents the KAWAI Easter Collection 2017.Available from February The new Kawai Easter Collection by Pierre Marcolini features the iconic Oriental graphisms of...

Chocex, the Chocolate Expo in Shanghai

On March 22-24,2017 in Shanghai will take place Chocex,the international professional platform for chocolate culture. 1,400 years ago, when Columbus found the...

Ready for the 28th Annual U.S. Pastry Competition

Paris Gourmet presents the 28th Annual U.S. Pastry Comeptition on March 5, 2017 at the International Restaurant & FoodService Show of New York. Fifteen...

Winter wood cake by pastry chef Jean Francois Arnaud

Orange sponge cake, Orange supreme, Blood orange jelly, Chocolate streusel and Hazelnut creamy.The recipe of the pastry chef Jean Francois Arnaud,presented in occasion of...
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