{"id":40277,"date":"2025-02-05T10:49:04","date_gmt":"2025-02-05T09:49:04","guid":{"rendered":"https:\/\/www.sosa.cat\/celebrant-lexcellencia-artesanal-ii-edicio-del-millor-bombo-artesa-despanya-2025\/"},"modified":"2025-12-05T12:34:05","modified_gmt":"2025-12-05T11:34:05","slug":"bombon-artesano-2025","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/bombon-artesano-2025\/","title":{"rendered":"Celebrant l’excel\u00b7l\u00e8ncia artesanal: II Edici\u00f3 del millor bomb\u00f3 artes\u00e0 d’Espanya 2025"},"content":{"rendered":"\n
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L’art de la pastisseria \u00e9s una combinaci\u00f3 de precisi\u00f3, creativitat i passi\u00f3. En un m\u00f3n on la innovaci\u00f3 i la qualitat marquen la difer\u00e8ncia, donar suport al talent artesanal \u00e9s clau per preservar l’ess\u00e8ncia de l’alta pastisseria. Per aix\u00f2, des de Sosa Ingredients ens enorgulleix haver patrocinat la segona edici\u00f3 del Concurs Dulcypas al Millor Bomb\u00f3 Artes\u00e0 d’Espanya 2025<\/strong>; organitzat per la revista DPAS del Grup Vilbo.<\/a> <\/p>\n\n\n\n

Aquest esdeveniment, que va tenir lloc a Sant Cugat – Barcelona, va reunir alguns dels millors xocolaters i pastissers del pa\u00eds. Un jurat de renom, compost per experts com Saray Ruiz, Jordi Roca, Andrey Dubovik, Enric Monzonis, Ester Roelas i Ra\u00fal Bernal,<\/strong> va avaluar els bombons finalistes de forma an\u00f2nima, garantint un proc\u00e9s just i rigor\u00f3s. <\/p>\n<\/div>\n\n\n\n

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Bases del concurs<\/h2>\n\n

Per assegurar una competici\u00f3 justa al Millor Bomb\u00f3 Artes\u00e0 d’Espanya 2025 i enfocada en l’excel\u00b7l\u00e8ncia t\u00e8cnica i creativa, els participants havien de complir amb els seg\u00fcents requisits:<\/p>\n\n

    \n
  • Pes del bomb\u00f3: entre 6 i 14 g.<\/li>\n\n\n\n
  • Proposta \u00fanica: cada participant va presentar nom\u00e9s una creaci\u00f3.<\/li>\n\n\n\n
  • Quantitat m\u00ednima: 25 unitats id\u00e8ntiques per inscripci\u00f3.<\/li>\n\n\n\n
  • Disseny sense marques: no es van permetre logotips ni plaques serigrafiades.<\/li>\n\n\n\n
  • Requisits de participaci\u00f3: obert a pastisseries, xocolateries, fleques i negocis afins amb obrador artes\u00e0 i elaboraci\u00f3 pr\u00f2pia.<\/li>\n\n\n\n
  • Ubicaci\u00f3: l’establiment havia d’estar a Espanya i comptar amb punt de venda f\u00edsic al p\u00fablic.<\/li>\n\n\n\n
  • Composici\u00f3 m\u00ednima: cada bomb\u00f3 havia d’incloure almenys dues textures interiors, sent obligatori que una d’elles fos ganache o trufa.<\/li>\n<\/ul>\n\n

    Guanyadors: l’art en cada bomb\u00f3 artes\u00e0<\/h2>\n\n

    \ud83e\udd47 Millor Bomb\u00f3 Artes\u00e0 d’Espanya 2025<\/strong><\/p>\n\n

    Creat per Pastisseria Hoffmann i Martin de Luca, est\u00e0 batejat amb el nom de Quetzalcoaltl. Aquest bomb\u00f3 combina una ganache de caramel especiat, un gel ex\u00f2tic i una gianduja cruixent d’ametlla. Un equilibri perfecte entre textures i sabors sofisticats. El jurat ha destacat tant l’equilibri gustatiu d’aquest bomb\u00f3 com el seu sorprenent gravat en el tancament de la pe\u00e7a. <\/p>\n\n

    \ud83e\udd48 Segon Classificat: K-Puchino \u2013 Manuel Aldao<\/strong><\/p>\n\n

    Inspirat en una tassa de caputxino, aquest bomb\u00f3 sorpr\u00e8n amb un toffee, una ganache de caf\u00e8, un n\u00favol de caf\u00e8 i un cruixent de galeta lotus.<\/p>\n\n

    \ud83e\udd49 Tercer Classificat: Geoda \u2013 Alexandra Navarro<\/strong><\/p>\n\n

    Una veritable obra d’art que fusiona marshmallow de lavanda i llimona, caramel d’umeboshi, gianduja de nous, ganache de llimona i fava tonka, tot embolicat en xocolata de remolatxa.<\/p>\n\n

    \n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n<\/figure>\n\n

    M\u00e9s que un concurs: un comprom\u00eds amb la pastisseria artesanal<\/h2>\n\n

    Per a nosaltres, aquest concurs \u00e9s molt m\u00e9s que una competici\u00f3. \u00c9s una oportunitat per reivindicar el valor del treball artesanal i la import\u00e0ncia dels ingredients de qualitat en la pastisseria.<\/strong> Donar suport als professionals del sector ens permet seguir coneixent les seves necessitats, inspirar noves creacions i fomentar l’excel\u00b7l\u00e8ncia en cada elaboraci\u00f3. <\/p>\n\n

    Felicitats a tots els finalistes pel seu incre\u00efble talent i seguim compromesos amb el desenvolupament de la pastisseria i xocolateria d’alt nivell. Ens veiem a la pr\u00f2xima edici\u00f3! <\/p>\n","protected":false},"excerpt":{"rendered":"

    L’art de la pastisseria \u00e9s una combinaci\u00f3 de precisi\u00f3, creativitat i passi\u00f3. En un m\u00f3n on la innovaci\u00f3 i la qualitat marquen la difer\u00e8ncia, donar suport al talent artesanal \u00e9s clau per preservar l’ess\u00e8ncia de l’alta pastisseria. Per aix\u00f2, des de Sosa Ingredients ens enorgulleix haver patrocinat la segona edici\u00f3 del Concurs Dulcypas al Millor […]<\/p>\n","protected":false},"author":7,"featured_media":56164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[963],"tags":[],"class_list":["post-40277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nCelebrant l'excel\u00b7l\u00e8ncia artesanal: II Edici\u00f3 del millor bomb\u00f3 artes\u00e0 d'Espanya 2025 - Sosa<\/title>\n<meta name=\"description\" content=\"Des de Sosa Ingredients ens enorgulleix haver patrocinat la segona edici\u00f3 del Concurs Dulcypas al Millor Bomb\u00f3 Artes\u00e0 d'Espanya 2025\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/ca\/bombon-artesano-2025\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Celebrant l'excel\u00b7l\u00e8ncia artesanal: II Edici\u00f3 del millor bomb\u00f3 artes\u00e0 d'Espanya 2025 - 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