Pastry is reinvented on a daily basis by the hands of French and European grand masters, but also by its skilled renovators from America and Asia
Couvreur, Haasnoot, Comaschi, and Morató together brimming with avant-garde pastry techniques and styles
The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate
Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.
Torreblancas, Mampel, Balaguer, Morató, Pujol and Sierra, seven Best Artisan Pastry Chefs of Spain reunited with a common goal: to unleash their creativity