Event
Chocolate according to Edouard Bechoux
Pastry Arena - Hall B5
The Belgian master chocolatier recounts over twenty-five years of experience in the laboratory.
How do you approach chocolate production today in one's own pastry shop?
How do you solve the small big everyday problems?
How do you organise the processing and how do you choose the range to offer?
Leafing through the latest book published for Italian Gourmet, Edouard reveals all the secrets of a fascinating and complex profession.
Organized by Italian Gourmet
20 gennaio , 14:15 - 15:00
Language
italiano
Category
pastry
Tag
trends
Tipology
talk
Speaker
Antonella Provetti
Head of Editorial Books at Italian Gourmet
Edouard Bechoux
Master Chocolatier
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