Mojito Sphere
Today we are pleased to bring back a summer-inspired dossier by renowned chef Carles Mampel, a trusted collaborator with whom we have worked for many …
How to make vegan sponge cakes?
The development of plant-based pastry-making is the ideal response to the growing trend towards veganism. As opposed to the traditional use of butter, eggs or …
Mother’s Day Cake with Candied Orange
In our collaboration with master chocolatier David Pallás, we plunged into the world of culinary creation to bring you a unique experience on the palate. …
Opalys Whipped Ganache, Pear and Vanilla
In fine pastry making, achieving a harmonious balance between flavours and sugars is fundamental to elevate a creation to excellence. In our recipe “Opalys Whipped …
Raspberry Cookies
This time, our talented Aula Sosa chefs have put an innovative twist on the classic cookie recipe, creating a version that will delight the most …
Raspberry, Gingerbread and Red Wine
Air / Biscuit / Concentrated Pastes / Cream / Foam / Freeze Dried and Crispies / Recipes / Sweet / Technical Sugars / Texturizing
Gastronomy is a multi-sensory art where each dish is a unique masterpiece that combines flavours, aromas and sometimes surprises us with an additional dimension: texture. …
Chocolate and Orange Brioche
In our constant push to innovate and elevate the gastronomic experience, we are pleased to share an exciting collaboration we have undertaken with renowned pastry …
Neules Yule Log
In the world of patisserie, creativity and innovation are essential ingredients for making exceptional desserts. On this occasion, one of our outstanding Sosa Ingredients pastry …
La Brich’ for Christmas
At L’École Valrhona, renowned for its excellence in patisserie and fine pastry, Christmas is a special season full of magic and flavour. Every year, they …
Matcha and Yuzu Cake
Welcome to another culinary adventure: we present the Matcha and Yuzu Cake, a creation that fuses two innovative ingredients that have revolutionised the gastronomic scene …