You may know that ice cream cakes are getting very popular in Indonesia and young artisans are making new and unique Gelato flavours with local ingredients and influences. The growth of gelato cafes in Indonesia has not only been rapid, but they have become a...
The last two years have been incredible, haven’t they? We are almost back to our “normal” lives, and in a certain sense, our lives may be better now, as Covid-19 gave us the chance to reflect and discover our real needs and wishes. Considering a “Frozen...
In 2021, when the Covid-Pandemic was at its peak, the celebrated Dessert Chef Janice Wong opened her first Softhaus Ice Cream Store in Singapore. A multi-sensory experience driven by the idea of togetherness, with the mission to be a “happy and healthy place for people”,...
Japanese Pastry Chefs are emerging in the contemporary world. The Asian dessert champions are now combining sensitivity, technicality, and new architectural and sensory expressions. If sushi, ramen, and gyoza are rich culinary traditions popular around the world, nowadays Japanese pastry chefs are turning towards this Asian...
“Are you ready to embark on a journey of flavours and experience frozen sweet & savoury food as an act of love and rebellion? If the answer is yes, an unforgettable memory awaits you at Gaggan Anand’s Pop-Up Restaurant in Singapore, as the notable Indian...
What's better than a "Gum Nut Baby" in the hot season?! Frozen Art Chef is pleased to share an exclusive and cool recipe ideated by John Crowl, the talented winner of the 2017 Gelato World Tour and Australian finalist at the Gelato Festival World Masters Competition. John...
As we move into the summer season in New Zealand, we asked the most famous local protagonists of ice cream, gelato and sorbets, which trends to expect. “Kiwis’ love of frozen treats shows no sign of slowing”, they all said. Well, At 28.4 litres per capita...
Bored about "normal" gelato? If you are looking for unconventional vegan flavours, have a sneak here! Giapo, in New Zealand, offers many innovative (non dairy and tasty) options. "It took a lot of trial and error to perfect these recipes", says Giampaolo Grazioli, Giapo's founder and...
由中国焙烤食品糖制品工业协会 和中国甜品锦标赛执行委员会联合主办的 第三届中国甜品锦标赛（CPC)决赛 于2021年4月29日完美落幕 周子豪获得糖艺组冠军 赵程撒获得巧克力组冠军 他们满载万众期待与祝福 即将征战西点亚洲杯和西点世界杯。 第三届中国甜品锦标赛在万众期待中如期举行。这是一个充满激情和创造力的甜品盛宴，是西点师们为我们创造惊喜的梦幻王国，来自中国天南海北的优秀西点师欢聚上海，追逐心中共同的甜品梦。 # 比赛作品 更多作品细节美图 ⬇ 左右滑动查看更多★Labo812 XPLP设 备 简 介 ★专业、安全可靠的意式手工冰淇淋机用于制作不同种类的产品，丰富您的菜单。这台机器非常适合餐厅等餐饮业使用，生产优质的手工冰淇淋：美味奶基底冰淇淋和雪芭。Carpigiani 卡比詹尼 作为中国甜品锦标赛赞助商，为选手提供顶级冰淇淋机械设备。感谢所有选手为我们倾情献上了一场美味盛宴。期待在西点亚洲杯和西点世界杯中见证他们更加精彩的表现！共同创造甜蜜美好的回忆。 ------------------- ...
Mango Delight 4 gelato cakes. Silikomart Universo mold Æ 18 cm Ingredients Quantity (GR) Prochedure Gelato Sorbet Mango puree 1,200 - Process it all in a Carpigiani Gelato Machine Lemon 150 Water 420 Sugar 300 Dextrose powder 50 Glucose powder 80 Stabilizer 5 2,205 White Chocolate Gelato Milk 1,240 - Process it all in a Carpigiani Gelato Machine Embassy White chocolate 240 Skim milk powder 50 Cream 180 Sugar 220 Dextrose 60 Stabilizer 15 Vanilla 1 stick 2,005 Chocolate Spray Mixture Water 210 - Boil the...