The vibrant energy of summer has spread to the pastry kitchens. Today we talk to one of the world’s best pastry chefs, Andres Lara, who is currently working as Cacao Barry® Executive Pastry Chef for Asia Pacific. In the past his career took him to learn in the kitchens of many important pastry chefs (Jacquy Pfeiffer, Paco Torreblanca and Albert Adrià, to name a few) and his work experience ranges from Chicago’s Park Hyatt Hotel to elBulli, Noma, and beyond.
The word NIKKEI means "Japanese outside of Japan" and is the name by which migrants of Japanese origin and their descendants are designated. “Llueve in Peru" is Ramon Morato’s tribute to the Nikkei kitchen.
A fabulous Venezuelan dark golden rum, distilled from molasses in a copper pot before 12 years of ageing is a base for these delicious bon bons. This rich, sweet and fruity rum is beautifully paired with Cacao Barry Zephyr chocolate.
After a look into the pastry kitchen of the South-Tyrolian superchef Andreas Acherer, who shared his summer news with us last week, let’s return to UK, this time to Leeds, to see what’s new for the Trigg couple of Lauden Chocolate.
The 26th of June White Guide Nordic was launched in Copenhagen Denmark and Cacao Barry was of course one of the sponsors of this amazing launch. The launch was celebrated with a trend seminar, prize ceremony and a gala dinner. The launch was joined by more than 200 journalists, policy makers and restaurant professionals.
Sol Over Gudhjem was once again held on the island Bornholm and Cacao Barry was the sponsor of the Dessert competition. Jesper Foldager from Nobis hotel, Casper Sundin from Nordlandet and Tommy Friis from Fru Larsen were the participants.
On 8th July 2017 six super talented young pastry chefs gathered at the UK Chocolate Academy centre in Banbury to showcase their skills and creativity at the sixth edition of the Junior Chocolate Masters.