WE CHEF

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...

Discover the hazelnut gelato by Enzsöl Balázs , crafted to creamy perfection using Martellato’s Brick , the silicone stick molds and Ice...