Miquel Guarro
Pastry chef specialising in high-end patisserie, with a career in leading establishments such as Hofmann Barcelona, where he was Head Pastry Chef, and experience in training and development as a Cacao Barry chef. Recognised for his technical and creative approach, he was champion of the Lluís Santapau Trophy (2013) and a member of the 21 Brix collective.
In our constant pursuit to inspire and transform modern pastry, we present Margarita, a recipe created in collaboration with the renowned pastry chef Miquel Guarro Carreras. Guarro is one of the most prominent names in contemporary pastry in Spain, with a career marked by creativity, technical excellence, and his role as a reference in the training of new generations of pastry chefs.
This individual dessert combines precision, technique and taste sensitivity. Inside, we find a delicate mousse, an almond praline, a vibrant gel, a light coconut dacquoise and, as a finishing touch, a fruit glaze made with our latest ingredient innovation: Proglaçace.
This new product is presented as a revolutionary alternative in the world of glazes, by allowing to dispense with animal gelatin and pectins, without sacrificing the perfect texture and characteristic shine. Moreover, it manages to highlight the real flavor of the fruit, bringing naturalness and purity to the final result.
Margaria not only reflects the creativity of Miquel Guarro, but also the versatility of Proglaçace as a tool for professional pastry. A dessert that speaks of technique, flavor and a cleaner and more modern way of understanding pastry.
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 […]
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 […]
At Sosa Ingredients, we continue to explore the limits of pastry creativity in this black chocolate glaze, a recipe developed with Proglaçace, our vegetable gelling agent that allows you to create perfect glazes without the need for animal gelatin or pectins. To showcase this innovation, our technical team has developed an advanced recipe that combines […]
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