WE CHEF

A praline that celebrates the perfection of nature: a dark chocolate fig that hides within it a double heart of fig and cherry jam and a smooth vanilla ganache. To shape this creation, Chef Roksolana Bruskevtseva uses the Martellato MA1021 Sweet 1 mould - BPA FREE version 21MA1021 Sweet 1 - which elegantly and precisely reproduces the natural form of the fruit, ensuring shine, detail, and an impeccable finish.  CHOCOLATE FIG WITH A HEART OF FIG AND CHERRY JAM Handmade fig

The Pear & Xmas Spice Mousse created by Francesco Genovese , Head Pastry Chef at Harrods, combines the delicacy of pear with the warm notes of Christmas spices. Made using Martellato's Croissant Bar mold , this creation celebrates the elegance and innovation of contemporary pastry making. "PEAR & XMAS SPICE MOUSSE" Chantilly Molasses Ingredients: White chocolate 200 g Coconut oil 90 g Water 300 g Corn flour 27 g Dulcey chocolate 50 g Caster sugar 20 g Vanilla pod 1 g Cinamon

Behind every successful dessert lies technique, creativity — and the right tools. That’s why Martellato created  BlackPoche , the professional piping bag designed to meet the demands of the most discerning pastry chefs.  Made from durable, waterproof, and dishwasher-safe materials, it ensures maximum hygiene, precision, and ease of use.  We put the BlackPoche to the test with two recipes by Chef Alexandre Bourdeaux , from buttery sablé dough to soft cake batters. The result?.

In the world of professional pastry and cooking, every detail counts. And when it comes to precision, control, and performance, the...