Signature turrón is experiencing a great moment and not only because it has experienced an unprecedented evolution, but also because it now has a book that shows to what extent it is a product of the future. These are some of the ideas that emerged from the presentation of the book XOK, by David Gil and Ingrid Serra, last Monday, December 9, in the museum and store of Torrons Vicens in Barcelona. The publishers of the book, Grupo Vilbo and Books for Chefs, accompanied the authors at an important event that gathered around 60 professionals from the pastry and ice cream sectors and the Barcelona press.
Àngel Velasco, owner of Torrons Vicens, opened the presentation with an emotional speech, recalling the figure of his father when he explained the involvement of David Gil and Albert Adrià in his collection of signature turrones. After him, Luis Concepción took the floor to assess from the publishing house, Books for Chefs, what a unique book brings to a product that is fully open to innovation in areas such as chocolate making, shop pastries, or restaurant desserts, throughout its 416 pages, 62 creations, and 260 recipes.
David Gil spoke of the importance of having a good team at your side in order to develop all kinds of projects within the framework of I+Desserts, the research studio in sweet gastronomy that he has been running for five years and in which the collections of turrones emerged, with their own design and packaging, sowing the first seed of XOK, a book that they had been dreaming of for some time. A book, he argued, that gathers a great deal of innovation in techniques and fillings, and in which a product that can take on the most unexpected and surprising formats is valued, from sweet mimetics in the form of neulas, gingerbread cookies, Saint Honoré, and panettone, to the imitation of other objects far removed from pastry, such as a candle, a star, or a stocking.
Finally, during her turn, Ingrid Serra thanked Gil for giving her a place in the day-to-day running of I+Desserts, as well as in a book as special as this one.
The presentation ended with a tasting of some of the traditional and modern turrones that appear in the book.
