What will tomorrow’s pastry be like, and what sort of societies will they serve? Ramon Morató and anthropologist Fanny Parise offer a co-creative exploration of emerging social trends and a glimpse into the future!
What are the differences between a crème anglaise-based mousse and one made with chocolate ganache? How does using egg products affect the final texture and does it matter whether they are beaten or not? ... Explore the science behind the beloved chocolate mousse!