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Gonzo Jiménez

Course by Luke Frost in L'École Valrhona Brooklyn

February 26, 2025

Gonzo Jiménez

Artistic chocolate showpiece, Italian gelato, and plant-based dessert courses to celebrate ten years of l’École Valrhona Brooklyn

Antonio Bachour École Valrhona Brooklyn

chocolate tempering

February 2, 2024

Gonzo Jiménez

Many chocolate and viennoiserie techniques to be discovered in the 2024 L’École Valrhona Brooklyn courses

Antonio Bachour David Briand

Bull’s heart by Gregory Doyen

February 1, 2024

Gonzo Jiménez

Rogue pastry: Eight examples of ‘politically’ incorrect desserts that go against the rules

Ángel León François Daubinet

Gonzo Jiménez

November 24, 2021

Gonzo Jiménez

Gonzo Jiménez: ‘I want our creativity and excellence product known worldwide’

Gonzo Jiménez Pastry Interviews

Chocolate skull by Gonzo Martínez

April 1, 2021

Gonzo Jiménez

Chocolate and art go hand in hand in Gonzo Jiménez’s Easter collection

Easter Eggs Gonzo Jiménez