Chocolate Archivi - Pasticceria Internazionale

MonTout chocolat

Ingredients and method for the recipe MonTout, by Stephane Labastide, pastry chef at the Constance Prince Maurice. This dessert is created with new premium...

Spanish Lluc Crusellas is the new World Chocolate Master

Since 2005, the World Chocolate Masters (WCM) have been the most prestigious competition in the world dedicated to chocolate, with strict rules including several...

The heads of the World Chocolate Masters jury

Currently, the nomination of the international jury for the next World Chocolate Masters is at full speed. The event is scheduled from 29 to...

The new sweet collections by Janice Wong

Janice Wong creates the Pink guava and hazelnut cake, a combination of hazelnut dacquoise with pink guava mousse. “We want it to be a...

Black Sesame Jivara

Black Sesame Chiffon Cake butter 65.0 g whole milk 54.0 g pastry flour 85.0 g egg yolks 105.0 g whole eggs 70.0 g whole milk 125.0 g black sesame paste 180.0...

Make this Mother’s day special with Janice Wong

Bold colours and comforting flavour to enjoy especially with Mum Janice Wong presents a special limited edition chocolate box (10pcs)...

Under the sign of shells

Thomas Boog for Pierre Hermé With an Easter collection under the sign of shells, result of a new collaboration with the...

Destination Chocolate Planet

The new collection by Nicolas Cloiseau for La Maison du Chocolat The new Easter creation by Nicolas Cloiseau for La...

Piedmontese petits gâteaux

Antonio Bachour is the author of the this celebration of gianduia chocolate, included in his book "BACHOUR IN COLOR"by Chiriotti Editori Read more in...

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 ...

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