Technical Sugars

ELABORATIONS WITH SOSA PRODUCTS

We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential. His...
Panellets are one of the most representative sweets of the Catalan tradition, especially linked to the Castanyada. Its marzipan base, made from ground almonds and...
In our mission to innovate and offer cleaner alternatives without sacrificing flavor, we have collaborated with the talented Italian pastry chef Matteo Felicci, who...
In our ongoing mission to inspire new approaches to modern ice cream making, we continue to collaborate with outstanding professionals in the field. This time,...
With the arrival of summer, frozen desserts become undisputed stars of the menu. This time, we've once again relied on our collaborator Iván Vázquez, a...
We are dedicated to exploring new horizons in the world of gastronomy, and today we are delighted to present a refreshing creation that embodies the...
Today on our recipe blog, we present the "Spanish Ice Cream", an exquisite creation by the chefs at Valrhona Selection. Valrhona Selection is a collective...
The Black Forest Tartlet is a pastry masterpiece that challenges chefs with its high technical level, incorporating multiple sub-recipes that come together to create an...
Haute cuisine thrives on the exploration and combination of flavours, aromas and textures. On this occasion, we present the recipe "Strawberries with orange blossom and...
Today we present a unique variant of the traditional Roscón de Reyes: the Lemon Confit Roscón. This dessert, so popular at Christmas celebrations, is reinvented...
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