SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
The tartlet is a dessert with a rich history dating back to medieval Europe, where tarts were a popular way to present fresh, preserved ingredients on a crisp base. Over time, the tartlet has evolved, becoming a canvas for culinary creativity and innovation.
The “All Black Tartlet” is a modern reinterpretation of this classic dessert, designed to offer a unique sensory experience. This dessert stands out for its multiple textures, including a silky mousse and a glossy glaze, which together create a perfect harmony of flavors and sensations.
In our version, we have substituted animal ingredients to make the “All Black Tartlet” a completely vegetarian option. This not only makes it accessible to those who follow a vegetarian diet, but also highlights the versatility of vegetable ingredients in haute patisserie.
To ensure exceptional flavor, we use 70% Valrhona dark chocolate couverture, known for its superior quality and deep, complex flavor profile. This chocolate brings an incomparable richness to the mousse and glaze, elevating the tartlet to a level of sophistication that will delight any chocolate lover.
There are desserts built from flavor and desserts built from memory. This Chocolate, Orange and Orange Blossom Bar belongs to the second category: a winter dessert of classic flavors—dark chocolate, ginger, orange and orange blossom—that evokes those combinations European pastry has perfected over generations, but reinterpreted with a contemporary technical construction of five perfectly assembled […]
“To pay tribute to these countries, we created the Raspberry and Lychee Madeleine XL. An entremet that celebrates one of the most prized fruits of the region: the lychee, a true delicacy for Asian palates” Jordi Bordas The Madeleine XL is not a traditional madeleine. It borrows the iconic shell-like shape — that evocative mold […]
Jordi Bordas needs no introduction in the world of contemporary pastry. A Sosa Ingredients ambassador for over five years, his career has been marked by a constant pursuit: creating high-level technical pastry without compromising inclusivity. Now, in his new role as Adamance ambassador, Bordas consolidates a collaboration that transcends brands to build a common language […]
938 666 094
sosa@sosa.cat