Bonbons as a Christmas gift: how to choose
Six bonbons, two sizes, one deadline. What to think about before choosing a box of bonbons as a Christmas gift — and when to order by.
◆ By Joana Marinho · Read the essay →Six bonbons, two sizes, one deadline. What to think about before choosing a box of bonbons as a Christmas gift — and when to order by.
◆ By Joana Marinho · Read the essay →The live Winter Ember demonstration at Prove Leiria Doçaria, on 11 October, in Mercado de Sant’Ana: around 80 bonbons given away, and many people coming back for more.
A live demonstration of «Winter Ember» — Sunday, 11 October, at 2:30 pm, at Mercado de Sant'Ana, Leiria.
Chef Joana Marinho was on SIC’s «Casa Feliz» with João Baião — and brought the chestnut bonbon that won in Spain.
Two dates: the Chef on SIC’s «Casa Feliz» on 23 September, and a live demonstration at Prove Leiria Doçaria, Mercado de Sant’Ana, on 11 October.
On 9 September, Chef Joana Marinho was on TVI’s «Bom dia Alegria». Twelve minutes to tell the maison’s story, show the bonbons and explain the process — what a shop window rarely has room for.
The bonbon that won in A Coruña is now on sale — as a coffret of sixteen, or piece by piece in Bespoke.
The maison’s chestnut bonbon won the XVI Cociña con Castaña de Galicia — in a live final, against Portugal and Spain.
A short guide from the maison: what makes a chocolate gift truly special — and how to get it right, from the occasion to the last bonbon.
Why the cacao's address changes everything — and how to taste it in the first bite.
Bonbon, praline, truffle: three words used interchangeably — and what each one actually means, from the shell to the filling.
Cool, dry, out of the light — and out of the fridge. The simple rules that protect the flavour.
The golden rule and three sure pairs — from Tawny to Vintage, milk to dark.
A live showcooking at the Azeite Morgado Demonstration Kitchen, at the São Pedro festival in Porto de Mós.
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