Pierpaolo Magni, coach of gelato world champions, will hold a special seminar on 27-28 September using exclusive recipes from his latest book Reverse Fusion.
Barry Callebaut opens its 20th Chocolate Academy Center in Milan, Italy, led by world champion Davide Comaschi.
Together with Davide Comaschi, winner of 2013’s World Chocolate Masters, Barry Callebaut had the pleasure to inaugurate our 20th Chocolate Academy center, accompanied by some of its senior management members, sponsors and renowned chefs. The Chocolate Academy center in Milan is a teaching and training center for professionals of all levels and all Barry Callebaut customers who are interested in improving their chocolate skills or learning new techniques, trends and recipes for the Italian market. In addition, the academy will act as the global center of excellence for chocolate gelato (artisanal chocolate ice cream) and hosts the first ChocoGelato Lab, dedicated to this truly Italian craftsmanship.
The gallery photo of the fifth annual New York Cake Show, by Lisa Manosur
Credits Dayna Fischer
Hirotaka Sakai presents its winning recipes of the 23th Luxardo Grand Premio.
Barchetta and Passione.
We'll be there!
Join us for the 5th annual NY Cake Show
On Saturday June 10th and Sunday 11th
Pier 36 299 South street, New York
"Pasticceria Internazionale World Wide Edition" is media partner.
The NY Cake Show, created by Lisa Mansour, celebrates innovation in the cake artist community achieving resounding success every year. It is the only cake show in NYcity.
People come from all over the world to the NY Cake Show: Australia, Canada, Bahamas, China and from all the United States. It has become a truly international event.
This year, the NY Cake Show features a Broadway-themed cake decorating competition, curated international exhibitor floor, free and ticketed demonstrations, hands-on classes, and delicious food and beverages for sale throughout the day.
Lisa Mansour promises the best cakes you’ve ever seen! The NY Cake Show brings together the greatest cake designer and amateurs in a great show where competition aims to discover new techniques, new talents and trends.
Collection available from 11 May 2017
Imagine summer at its most idyllic: warm weather with a light breeze; languid moments where everyday concerns make way for flights of fancy; and long evenings that you never want to end. A dreamy, magical summer that is decidedly modern thanks to a visionary touch from Pierre Marcolini, who’s combining the health drive with the sweet tooth this season.
Just wait for the stunning cereal pralines at the heart of his innovative chocolate collection. Not to mention his range of iced treats… A new assortment of make-your-own choc ices awaits, with his latest ice cream pots completing the summery offering.
What if Angel were chocolate?
In April Nicolas Cloiseau, Chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier, presents the chocolate collection inspired to the Mugler fragrance Angel by Olivier Cresp, Master Perfumer.
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.