Olivier Fernández, the secrets of chocolate: from bean to bar

𝐎𝐥𝐢𝐯𝐢𝐞𝐫 𝐅𝐞𝐫𝐧𝐚́𝐧𝐝𝐞𝐳, pastry chef and Escuela de Pastelería del Gremio de Barcelona director, explained how chocolate can be exploited in all its variations: from salty to sweet, from bitter to sour. "Essentially what I tried to do today here at the Carpigiani stand is a "marriage" between a pistachio soft gelato with chocolate toppings made from “bean to bar” cocoa in Barcelona, which are combinations that went very well as both had a lot of nuts extract, together with the gelato, and that none stood out more than the other which is a complicated thing, but I think it has turned out very well! Chef Fernández worked with the following machine: - 161 T G SP: https://bit.ly/3Xj222J ---------------------------- Follow us on Instagram https://www.instagram.com/carpigiani1946/ Follow Carpigiani Gelato University on Facebook https://www.facebook.com/CarpigianiGelatoUniversity Follow Carpigiani on Facebook https://www.facebook.com/Carpigiani1946 Follow us on LinkedIn https://linkedin.com/company/carpigiani-group