The type of obsession that Oriol Balaguer suffers is of maximum degree, since it is projected in multiple manifestations. His is an obsession for quality, for a job well done, for perfection, for continuing to learn, for continuing to improve, for beauty, for harmony and balance, for aesthetics, for the packaging of all its collections ...
Balaguer is not a specialist, unless someone can be a specialist in many things at once. He is undoubtedly one of the best chocolatiers on the current scene, with collections of chocolates and unique artistic works. His restaurant desserts marked an era, with works as sublime as his “8 textures of chocolate”, the best dessert in the Coupe du Monde de la Pâtisserie in 1997. But it is that if we talk about baked or fermented doughs, it turns out that their croissant Butter has been awarded as the best in Spain in 2014. Therefore, Balaguer does not stand out in a specific facet but in almost all of them. And in this has to do the aforementioned "almost obsessive" level of demand with which he faces each recipe, each elaboration, each new creation and each project.
The book consists of cakes, desserts, petit fours, pastries and bakeries, chocolates, artistic chocolate ... More than 80 creations of incomparable beauty by one of the great creators of today's sweet gastronomy at the international level.
Imported from Spain
Bilingual in Spanish and English
2015
