Dulcypas 513 - III/2025

We kick off the issue with an in-depth article on the Dulcypas Best Artisan Bonbon of Spain 2025 competition, where you'll discover the recipes of the three winners. The first, Quetzalcoatl by Martín de Luca, is a true masterpiece: a spiced caramel ganache, passion fruit, apricot, and yuzu gel, and a crunchy almond gianduja. The jury praised its flavor balance and the stunning engraving on the bonbon’s closure.

The second, K-Puchino by Manuel Aldao, is a bonbon resembling a cup of cappuccino, with toffee, coffee ganache, and a crunchy Lotus biscuit. The third, Geoda by Alexandra Navarro, combines lavender and lemon marshmallow, umeboshi caramel, walnut gianduja, lemon and tonka bean ganache, and beetroot chocolate. Three bonbons, three unique techniques, and three recipes you can’t miss!

But it's not just about bonbons. We also celebrate the world runner-up title of the Espigas team, Joan Serra and Santi Mariel, with an in-depth report on their achievement and their original proposals. The issue also dives into the fascinating creations of Jesús Quirós, who was crowned the new Spanish Chocolate Master.

The magazine gives a voice to the new generation of entrepreneurial pastry chefs. You'll meet Irene Amat (Itama), Cristina Ramón (Mimpi), and Dulce González (Casa Dulce), three young women who are revolutionizing pastry in their cities.

Plus, Fran Segura opens the doors to his new pastry shop in Madrid, showcasing éclairs as his specialty. We also explore other projects such as Echeto’s pine nut candies and pastas, Novo Mundo’s medialunas, and PaPanBread’s spelt bread.