The best cocoa powder and other tips from an outstanding pastry chef
Renowned American pastry chef Nick Malgieri smiled and said, “It’s been eight years…” He was referring to the last time he was in Manila, in 2008, for a baking demo for Food magazine.
He was back on center stage at the World Food Expo (Wofex) a few weeks ago at the SMX Convention Center, getting things ready for “The Art of Chocolate”—a demo on how to bake three cakes and how to do biscotti, all using top-quality chocolate.
Malgieri, author of several award-winning pastry and dessert books, is an outstanding teacher, said his student, pastry chef Jill Sandique, who assisted him that day along with her crew. Read more and get Nick’s baking tips at Inquirer.net…
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