Previews, personalities and establishments in the sweet side of the food planet

The new cloud-dessert by Jordi Roca that makes rain fall on the plate. And flies away

At El Celler de Can Roca,"Bosque lluvioso" is a dessert that presents a cloud of distilled mushrooms that condensates to release aromatic drops, as if it were rain. It's "anchored" to the plate, or else it would fly to the ceiling

Bosque lluvioso, the new, spectacular dessert by J

Bosque lluvioso, the new, spectacular dessert by Jordi Roca, in the shape of a cloud made of distilled mushrooms that creates a rain on the plate. It is "anchored" to the plate, or else it would fly away

Introducing Stefano de Costanzo, pastry chef with Giorgio Locatelli in London

The young chef from Foggia teams up with the celebrity chef from Locanda Locatelli. His career took off when he was noticed by Gordon Ramsay…

From the Città della Pizza: what dessert in pizzerias?

Three talented pizzaioli and a dilemma. Here are their answers from the debate that took place during Città della Pizza in Rome

A visit to L'École du Grand Chocolat Valrhona

We’ve been to Tain l’Hermitage, to see the workshops where their delicacies are born. And for children there’s also the Cité du Chocolat...

Christophe Domange: «What I envy Italians for in pastry-making? Panettone»

The director of L’École Valrhona in Tain L’Hermitage tells us about his passion for the great Italian cake and for Italian gelato

When flavours won’t give you the first place

With the best dessert, Italian Beligni got the second place at C3 Valrhona in New York, penalised by the jury for wasting an ingredient

Yusuke Aoki and Ettore Beligni, respectively fir

Yusuke Aoki and Ettore Beligni, respectively first and second place in the 2018 edition of C3 Valrhona, in New York. The competition is dedicated to chocolate in pastry making. Photos by Paolo Marchi