3D pastry: breaking the mould of convention B·Concept / Events

Last February we were very happy to receive a call from our Sirha‘s friends: they invited us to give a talk within the exhibition’s framework about 3D printing and pastry. So, there we went, ready to talk about 3D pastry and the project we developed together with Dinara Kasko during last year. We take advantage of that talk as an excuse to tell you a bit more here, since the production of moulds with personalized designs is enjoying a boom and it’s pretty interesting.

Dinara and Jordi met personally during a pastry course according to the B·Concept method taught in Ukraine in 2017, but we had fallen in love with her moulds long before. After their meeting, and several fascinating conversations about design and recipe development latter, they decided to combine their strengths and start a common project. The result? Two fantastic entremets that we will be elaborating in the B·Concept courses throughout 2019: Ferro and Macadamia.

Dinara Kasko and Jordi Bordas


The name ‘Ferro’ might have already given you some clue. Its design is inspired by the mounds formed on the surface of a ferromagnetic fluid when exposed to a magnetic force, a curious effect that gives this entremet an organic and attractive appearance.

Once we had cleared the shape, we aimed to develop a 100% vegan recipe. Quite a challenge given that, to date, we had not devised any completely vegan dessert. But, faithful to the B·Concept and to the study of the needs, we analyzed flavors and characteristics of the ingredients that we had in mind and we developed each one of the textures.


Following Dinara’s interest on repetition patterns that can be found in nature, we designed the ‘Macadamia’ entremet, inspired by minerals or stony materials. Does not it recall of a mountain rocky slope?

As for flavours, pairing milk chocolate with Macadamia nut seemed the perfect combination. In addition, we chose Felchlin’s Maracaibo Criolait 38% couverture because of its honey and caramel notes, a couverture made of cocoa from the South Lake region in Venezuela. The outcome was a striking shape with inner layers of smooth and creamy flavours.

Macadamia Entremet by Dinara Kasko and Jordi Bordas

As you can see, in both entremets we focused on shapes and interiors, leaving aside decorations since, both Dinara and Jordi, are great believers in the philosophy ‘Less is more’ when working with finishes.

To finish, you may have noticed that, in both cases, the workflow was in the same direction: first the shape and then the inside. Just a coincidence! Actually, 3D pastry works both ways. Sometimes we think about the shape first and we look for what interiors are the most suitable for it, as are these cases. In others, inspiration flows in reverse, we have a very defined taste and we look for the perfect shape. This last is our Golden Peanut’s situation, but we tell you all about it in this other post: 3D Golden Peanut mould: Faithful to the philosophy of creating from scratch.

As well, we wanted to make the most of this post by sharing the full interview on Sirha TV, just in case you would like to expand the information and see how we paint the Macadamia live. We also talked a little about the B·Concept, our courses at the School and went into details in some of the recipes such as the velvet effect chocolate paint or the water-based chocolate mousse. Welcome to the 3D pastry!