B·Concept / Recipes Chocolate bean to bar technique has given us chocolatiers an amazing freedom to achieve creations hitherto unthinkable. Nowadays, in addition to work with the fantastic couvertures offered on the market, we are able to create almost any chocolate working directly with the source: cocoa beans. Precisely, hence the name of...
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Recipes This week we have been at Sirha where, in addition to discovering the latest pastry trends, we have been able to reconnect with friends and collaborators. Among them Ravifruit, who invited us to perform a demo at their stand thanks to which we could meet in person many of you....
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Courses / Events We do not know if there are lots of people happy to see September here again, but as far as we are concerned, it is the starting signal for a promising season and… Yes! We were looking forward to it! In October we are coming back with the courses, at...
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Courses When they ask us if B·Concept is good to create a healthier patisserie, we answer “Yes, but no”. It is not only that. Jordi Bordas has a personal trend for healthier food and this is the patisserie he wants to do and he promotes. But with B·Concept, each professional can...
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Courses The new calendar has now been published with all the courses available for the final quarter of this year. We’ve wanted to plan courses which are useful and practicals so that you can fully enjoy the experience. There is a variety of courses which cover different areas such as...
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Recipes The typical image of lactose free cakes is that they are dense and dry. “Surely with no milk , no cream, no butter … ” We are going to banish this myth there with a delicious, gourmet recipe which is lactose free. It’s much lighter and easier to digest so it’s...
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Philosophy Nowadays, more and more people are watching what they eat. We are not referring to diets to lose weight or to count calories. There is more awareness of knowing what we eat and why we eat. According to this article in La Vanguardia newspaper, eating well is trend. If...
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