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Pasticceria Internazionale World Wide Edition

Back to chocolate

Salon du Chocolat 2016
28 October - 1 November
Porte de Versailles, Paris

The Salon du Chocolat will be celebrating its 22nd edition, confirming itself as the event that longer has created and followed the strong evolution of the cocoa market and chocolate in the world. 194 editions in 21 years (with an average of 15 for year), with 32 destinations in 4 continents, for a total of 8.2 million visitors. Our Italian magazine "Pasticceria Internazionale" always supports all initiatives of the Salon, as media partners, and we cooperate with the creator and true soul of the event,  Sylvie Douce, who is a very determined woman and really chocolate lover.

Charity fashion show at the Salon du Chocolat

It will be spectacular and so special because all the proceeds from the ticket sales will be donated to the Association Mécénat Chirurgie Cardiaque which celebrates its 20th anniversary. It is the event opening of the Salon du Chocolat on 27th October in Paris, a great fashion show where the clothes are made of chocolate, designed and developed by international chocolate makers and designers. The 3,000 seats will be sold at a special price, different from that of the public days of the Salon. Tickets are available at www.salon-du-chocolat.com or www.fnac.com.

Chocex, the Chocolate Expo in Shanghai

On March 22-24,2017 in Shanghai will take place Chocex,
the international professional platform for chocolate culture.

CHOCOLATE H20

CHOCOLATE H20

Recipe by
Pastry Chef Janice Wong
Chef-owner of 2am:dessertbar (21a Lorong Liput, Holland Village, Singapore)
and recipient of Asia’s Best Pastry Chef for two consecutive years (2013 and 2014)

 

Chocolate Way. The European cultural routes of chocolate

The Chocolate Way is the network for cultural traveling dedicated to the chocolate around Europe. It promotes a new tourism product based on routes to meet the best European chocolatiers, in collaboration with the project Chocolate Heritage and European Life and Identity, co-funded by the European Union COSME program.
The Chocolate Way combines the chocolate historical districts in Europe, such as Modica, Perugia, and Torino in Italy. Tour operators offer 30 routes in Belgium, France, Germany, Italy, Spain and the United Kingdom (new routes are expected). These tour packages will give the opportunity to meet producers and taste and buy the products.

Chocolate weeks : Two weeks of indulgence at 37 locations in Brussels


From 1 - 15 February chocolate aficionados can once again indulge in Brussels. For the third time Visit.brussels focuses on chocolate during the Chocolate weeks. Armed with a Chocolate pass, the visitor will be able to sample more than 20 chocolatiers’ delicacies while also enjoying discounts to the chocolate museums and purchases at various chocolate stores.
(Cover, Planète Chocolat)

David Pasquiet L'Instant Chocolat presents Best’Oeufs

David Pasquiet, L'Instant Chocolat, in Crans-Montana and Sion, presents the new 2016 Easter Chocolate collection: Best’Oeufs.
This creations reveal good skills, great creativity and special attention to details, for a chocolate that fascinates. The chocolate is an ingredient that offers him a great creative potential.
David, of French origin, has been active for many years in Switzerland; on 2013 he was awarded the Swiss Chocolate Master title in Bern and in the same year he represented Switzerland at the World Chocolate Masters in Paris.
Here's what David Pasquet told us.

 

Easter Arty Collection de l'Éclair de Génie

The new Easter Arty Collection de l'Éclair de Génie Christophe Adam is a tribute to contemporary art by revisiting the classics.
Christophe Adam presents the colorful ducks in chocolate -  Equatorial 55%, milk 35% and Equatorial White 29% - decorated in action painting style,
the caskets of small eggs and, the Easter éclair, with chocolate and raspberry cream and colorful chocolate tuile .

www.leclairdegenie.com

ENOPRALINA WITH SCIACCHETRÀ WINE. THE RECIPE

Antonio Le Rosepresents Enopralina,  which unite chocolate with the scents and flavours of sweet and fortified straw wine produced in Northern Italy.
Click for the recipe.

Envol by Nicolas Cloiseau

Light As Air Collection

Nicolas Cloiseau, Master Chef of La Maison du Chocolat revisits the essentials of chocolate, with a breeze of assurance, embracing a je-ne-sais quoi and zeitgeist.
Nicolas Cloiseau rethinks textures, challenges the senses, and captures the essence of fragrances, overcoming every rule and going the opposite way. He reworks techniques and imagines new ways to taste chocolate. A hint of air is needed as an ingredient. To add flavor to air: who would have thought?
The result is crisp, frank, instinctive and sometimes explosive interpretations.

GEM100. The recipe by Silikomart Professional

In collaboration with pastry chef Fabrizio Fiorani, Silikomart Professional presents the recipe GEM100
Namelaka coffee, choux dough, white coffee cremoso and coffee sable
Coffe, yellow and dark gaze
Click for the recipe

Graphic CHIC by La Maison du Chocolat


A supercharged, hypnotic energy has taken over the macaron gift boxes turning the tables on chic and pleasure. Stunning graphics, trendy, almost sparkling offer visions of gourmandise. Vibrant stripes create optical illusions; the pop art lines bring an impressionistic lightness.  Free-form vibrant patterns underscore in bold colours our cravings for this delicate round cookie.
The chocolate unveils a palette of intense flavours. An assortment with a choice among 12 ganache macarons: dark chocolate, robust dark chocolate, milk chocolate, coffee, caramel, hazelnut praliné, coconut and lime, vanilla, pistachio, citron & lemon zest, passion fruit, and raspberry.

JUNE 2015. THE INTERPRETERS OF ICAM CHOCOLATE IN EXPO.

 

June has been a month full of appetizing and amazing events: in Cocoa & Chocolate Cluster, at Icam Booth, lots of chocolate & pastry chefs and renowned companies have delighted Expo visitors with fantastic and precious creations, through cooking shows and exclusive tasting events. In particular, the flavours of the South Italy have been the protagonists, combining chocolate with typical products from Campania, Sicily and Calabria.

KAWAI Easter Collection by Pierre Marcolini

Pierre Marcolini presents the KAWAI Easter Collection 2017.
Available from February


The new Kawai Easter Collection by Pierre Marcolini features the iconic Oriental graphisms of traditional Japanese Kokeshi.

PRALINE WITH ZIBIBBO FROM PANTELLERIA

Antonio Le Rose, a renowned chocolatier from Genova (Italy), measures himself with recipes of fragranced pralineswhich unite chocolate with the scents and flavours of the Italian straw wine Zibibbo.
Click for the recipe

 

Ready for the 28th Annual U.S. Pastry Competition

Paris Gourmet presents the 28th Annual U.S. Pastry Comeptition on March 5, 2017 at the International Restaurant & FoodService Show of New York.
Fifteen accomplished chefs from the pastry world have been selected to compete for the coveted title, Pastry Chef of the Year.
The event allows leading pastry chefs to showcase their talent by creating a mini pastry buffet with a highy technical sculpted chocolate showpiece. The assigned theme is: Modern Masters Come to Chocolate.