Download the Bulletin to decode the chocolate ganache!

Download now your bulletin Cocoa & Cocktail to get 5 exclusive chocolate bonbon recipes from Chef Enric Monzoni!

Get inspired with 3 amazing recipes of Turrón by Chef Enric Monzoni!

Based on the Nutritious Pastry concept from the "Pastry & Anthropology" bulletin, discover the seasonal tart by Ramon Morato!

The pastry of tomorrow: Download now the "Pastry & Anthropology" bulletin!

The pastry of tomorrow that reconciles extremes: pleasure and health. Find out more on the last concept of the "Pastry & Anthropology" bulletin!

Big names from the world of pastry have entered the sector of "universal products". Why? 

Let's imagine together the future of the pastry! Download now the second chapter of the "Pastry & Anthropology" bulletin!

Welcome to the future, a future that is almost with us, and that we must write together, starting from now! Download the first chapter of the "Pastry & Anthropology" bulletin!

Download now our "Chocolate x Praline" bulletin!

Download the Bulletin to get plant based recipes!

Download the Bulletin to know more about creativity process!

Download the Bulletin to discover the recipes around chocolate & citrus!

How do you provide customers pastries that are delicious and healthy?  Explore new paths to a healthier patisserie with  Ramon Morató !

Download the Bulletin to decode the chocolate ganache!

Download now 10 exclusive recipes developed with our partner Lenôtre!

Why celiac people could not eat as tasty as others? Download this bulletin to discover gluten free recipes!

Learn how to make a perfect gianduia thanks to this new bulletin by Chef Alberto Simionato!

Download this new bulletin to understand how the caramelisation works. 

Our latest bulletin is about the adventurous journey taken by our team in Barcelona led by Miquel Guarro.

Download the second bulletin about chocolate mousses.

Discover the result of the collaboration between the Canadian sommelier and world champion François Chartier and the creative team of Cacao Barry.

Download our latest bulletin, "Honey X Chocolate" by Chef Mathieu Dierinck by filling the form.

Our Chef and Creative Director Ramon Morató was very curious to learn about the science behind the classic "mousse au chocolat".

Our Cacao Barry chef and head of the Chicago Chocolate Academy has a passion known by most of us : Triathlon.

Invasion of the plants: it could be the name of a new superhero movie.