RAW BELONA/MARCONA ALMOND FLOUR

For the third time this year, Jordi Bordas has created a dessert designed specifically for the Asian market. And he does so, once again,…

This Matcha and Cherry Cake represents one of the most interesting technical challenges in baking: getting a gelatinous fruit insert to maintain its texture…

In the art of pastry, mignardises represent elegance at its finest. These delicate creations, traditionally served at the end of a meal or alongside…

Panellets are one of the most representative sweets of the Catalan tradition, especially linked to the Castanyada. Its marzipan base, made from ground almonds…

At Sosa Ingredients, we continue to explore the limits of pastry creativity in this black chocolate glaze, a recipe developed with Proglaçace, our vegetable…

Jason Tan once again surprises with his second creation in a series of three designed for a global audience—with special attention to the Asian…

At Sosa Ingredients, we believe in offering innovative solutions that transform modern gastronomy and pastry-making. Our collaboration with the prestigious Disfrutar Restaurant, awarded three…

The panellets are an emblematic sweet of the Catalan tradition, particularly popular during the Castanyada festival. Generally made with a marzipan base, these small…

Discover the magic of the Christmas season with the culinary talent of Carles Mampel through our exclusive recipe of Galette de Rois with raspberry…

Some combinations refuse to go unnoticed. Yuzu, bright and electric, meets matcha, deep and slightly bitter, creating a pairing that resonates on the palate.…

Today, we share a recipe from Adamance brand, taken directly from their special recipe book: Travel-friendly fruit cakes. These Tigré Cakes With Charlotte &…

Welcome to our recipe blog, where haute cuisine and innovation are our passion. On this occasion, we want to share with you a delicious…