This premium pack includes Dulcypas issues 512 and 513, offering professionals in pastry, ice cream, and bakery a comprehensive guide to the latest trends and innovations in the industry.
Dulcypas 513 highlights the winners of the Dulcypas Contest for Best Artisan Chocolate Bonbon of Spain 2025, presenting exclusive recipes such as Martín de Luca's Quetzalcoaltl, a bonbon with spiced caramel ganache, passion fruit, apricot, and yuzu; Manuel Aldao's K-Puchino, inspired by a cappuccino cup; and Alexandra Navarro's Geoda, a unique combination of lavender marshmallow, umeboshi caramel, and beetroot chocolate. Additionally, it celebrates the World Runner-Up title of Espigas Joan Serra and Santi Mariel, the rise of Jesús Quirós as Spanish Chocolate Master, and the innovative initiatives of new pastry chefs like Irene Amat, Cristina Ramón, and Dulce González.
Dulcypas 512 is an annual that features over 50 new items in technical ingredients, accessories, and workshop equipment, showcased at major international fairs. It also includes recommendations from renowned chefs and a selection of the most relevant technical books, providing professionals with a complete view of the latest innovations in the industry.
This pack is the ideal tool to stay up-to-date with the most advanced trends in the world of pastry, ice cream, and bakery.
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