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INTERVIEW GREGORY DOYEN

interviewGregory Doyen Originally from the French region of Saona and Loira, Grégory Doyen started his studies in the professional institute Le Castel de Dijon, where he learnt the basis of pastry and proved his true passion for this universe. He desired to conquer...

CHOCOLATE MUFFINS

     CHOCOLATE MUFFINS   Ingredients2 units Eggs  58g Sugar 66 g Strong flour 2,5 g Baking powder E.Q. Lemon flavouring 50 ml Oil 17 ml Cream 50 g Chocolate ganache30 ml Cream 20 g Dark chocolate PREPARATIONCHOCOLATE MUFFINS Mix the eggs with the sugar and start...

INTERVIEW WITH ELENA ADELL AND HANS OVANDO

Dedicated to a trip full of cacao.HANS OVANDOTell us about a funny experience of your trip to the cocoa plantations in Brazil. I was speaking in English to everyone there. I thought they all spoke English, but they are so nice that they would only nod their heads...

SWEET POTATO, CARROT WITH PUMPKIN CAKE AND HONEY

SWEET POTATO CAKE It was born on a fall afternoon in our school.  We wanted to eat something seasonal that  didn't make us feel bad for gaining weightSweet potato cakeIngredients:  40 g Powdered almond 120 g Icing sugar  96 g Eggs 55 ml Cream 145 g All purpose flour ...

INTERVIEW WITH MASSIMILIANO LIBERATORE

Massimiliano Liberatore  With 5 years of experience and specialization in “lievitati” products such asPanettone, Pandoro or Colomba, originating from the Italian gastronomicculture, he has provided mentoring and production planning for companies, aswell as...

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