Dulcypas 517 - VI/2025

With chocolate taking center stage, we enter one of the most vibrant seasons of the year for pastry lovers. A moment where craftsmanship, tradition, and creativity come together to offer an irresistible selection of sweet experiences.

We celebrate the revival of iconic classics such as the traditional Yule Log, crafted in its most authentic form, and the yema nougat, presented in detail by a true master of the craft. We also unveil the new nougat collection by Enric Monzonis, a showcase of creative simplicity inspired by the iconic Italian gianduiottos. Alongside them, you'll find artisan-style nougats from Mar Ibáñez, the team at L’Atelier, and Josep Maria Guasch (Targarona).

This chocolate-packed edition highlights the newly crowned MMACE winner, Albert Daví, revealing some of the creations that led him to victory. We also revisit standout moments such as the Paco Torreblanca High Pastry Award for the Best Chocolate Cake, won by Chaima Boutkabout, along with the second- and third-place cakes.

Discover the new, ultra-glamorous line of bonbons from Exalta Chocolates, presented by Alexandra Navarro. Plus, explore a selection of standout seasonal doughs created by Tristan Rousselot, Eric Ortuño, and Pablo Conesa.

To keep the inspiration flowing, we dive into the creative world of two rising chefs, Ana Florencia Dávila and Jean Siveude, as well as the brilliant contributions showcased at the 15th anniversary of the 21 Brix Collective, featuring renowned chefs such as Toni Vera, Sergi Vela, Lluís Costa, Orio Balaguer, Jordi Pujol, Rubén Álvarez, Pol Marginedas, Pepe Ysla, Daniel Álvarez, Ricard Martínez, and Manu Jara.

Get inspired by the finest pastry creations of the moment and discover unique proposals for this festive season.