… A LITTLE SUNSHINE IN THE WINTER
For the past ten years or so, new citrus fruits have made their way into gastronomy and haute patisserie. These include hitherto unknown fruits such as Buddha’s hands, with their finger-shaped claws, yuzu, combava, sudachi or lemon caviar whose flesh is made of small marbles that pop in the mouth, delivering an acidic juice when […]
… CHOCOLATE SPREAD
Origins In order to trace the origin of chocolate spread, we have to go back to the 1800s in Italy, in particular to Piedmont and the birth of Gianduja. Often confused today with praline, Gianduja is a chocolate and ground hazelnut paste which originates from Italian Piedmont. It was born when Napoleon ordered the blockade […]