Diego Lozano
Escola de Confeitaria
Sao Paulo, Brazil
www.escoladeconfeitaria.com.br

 

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)

 

Recipe by Deden Putra
Executive Pastry Chef, The Peninsula, New York, NY

Diego Lozano
Escola de Confeitaria
Sao Paulo, Brazil
www.escoladeconfeitaria.com.br

 

Recipe by Kei Hasegawa
Pastry Chef, Matsuhisa, Beverly Hills, CA

 

Loto rice, dehydrated avocado, and coffee jelly.
By Alice Raftacco for IFSE
Photo by Saverio Pisano

Recipe and How To
by Anthony Pena
ICES CMSA/Approved Instructor
New York

The peacock is a possessor of some of the most admired human characteristics, and is a "symbol of integrity, Royalty, Glory and the beauty we can achieve when we endeavor to show vibrant colors such as blue and green's.

Johann Martin, pastry chef at the Bellouet Conseil in Pasris, presents the Paris Mont Blanc. Chestnut biscuit, chestnut mousse, blackcurrant compote, chestnut cream and milk chocolate mirror glaze.
This recipe has been presented in occasion of the last edition of Asia Pastry Forum, in Kuala Lumpur.

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

 

Ladurée Paris presents
Strawberry mascarpone tart
Dessert

Discover the recipe

Hirotaka Sakai presents its winning recipes of the 23th Luxardo Grand Premio.
Barchetta and Passione.

Chocolate, Coconut, Banana, Nibs
Recipe by Evan Sheridan
Executive Pastry Chef, The Umstead Hotel and Spa, Cary, NC

Sorbet, granita, gelatin and in osmosis