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Dulcypas 505 - II/2024
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Chocolate, the new impulse, the great masters of chocolates and trends in chocolate making
Chocolate is the true protagonist of this issue that showcases the latest chocolate techniques of specialists such as Raúl Bernal, Pol Marginedas, Andrey Dubovic, Marcos Díaz, Adrián Ciaurriz and Ana Gallego.
Together with other great figures, we analyze other more artistic and pastry aspects of cocoa, including the opportunity to reinvent what we understand by chocolate through the team of the Central Restaurant in Peru or the chocolatier Pol Contreras. The latest desserts by Antonio Bachour, the in-depth technique of Lluís Costa's award-winning panettones and the winning experience of Diego Marín are served in great detail.
- Language
- Spanish
- Author/s
- Check out the summary
- Softcover
- Published in
- 2024
- Weight
- 0.7 kg
DPAS505
10 Items
Pol Marginedas. Cuando el mito se hace chocolate
Raúl Bernal. Un chocolatero en bici
Ana Gallego. Naturaleza viva
Jordi Farrés & Adrià Rodón. Las mil formas de la choco-creatividad
Andrey Dubovic. Técnicas para diseños de vanguardia
Adrián Ciaurriz. Sabor y aroma
Marcos Díaz. Del agua al chocolate
Maria Evans. El bean to pastry más local
Nilver Mergarejo y Bernabé Simón. Teobroma antes que cacao
Pol Contreras. Bean to... where? El chocolate inconformista
Miguel Moreno. Una pastelería de barrio
Antonio Bachour. Magic sweet Miami
Daniel Llavador y Patricia Escudero. Con mucho futuro
Lluís Costa. Surfeando el tsunami
Intersicop 2024. Al calor de las actividades
Campeonato Nacional de Panadería. La puesta en escena de Diego Marín
MMAPE 2024. Un premio a la valentía
Campeonato Nacional de Estudiantes
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