David Chamorro is the director of Food Idea Lab in Spain, one of the great centers of gastronomic research and creativity at an international level. Not only has he broken new ground in cooking and cocktail making, but he has also worked on ideas for pastry, as demonstrated by his study of the potential of ultrasound and supercritical fluids to transfer volatile aromas.
“When we started working with Macambo, we saw it not only as a new chocolate concept, but also as a nut with high nutritional value and unsaturated fat, in addition to theobromine”
“When we started working with Macambo, we saw it not only as a new chocolate concept, but also as a nut with high nutritional value and unsaturated fat, in addition to theobromine”
Featured in so good #33