On April 19, fueled by creative enthusiasm and a passion for culinary discovery, our team gathered at the inviting Chef University Academy for the "Fruity Delight" master class. As the summer season approaches, bringing with it the aroma of fresh fruit and fragrant confections, we were eager to uncover the secrets of summer desserts and explore new flavors under expert guidance. The event was led by the renowned pastry chef Larysa Lavro, where participants mastered new recipes, modern ingredient processing techniques, and sophisticated decoration styles. It was a hands-on, inspiring session dedicated to refining culinary skills and fostering creativity.

The master class allowed participants to craft true masterpieces of pastry art. The program opened with the "Ruby" pastry — a perfect, delicate fruit fusion. This sweet composition stands out with its vibrant hues and mouth-watering appeal, achieved using Ruby chocolate. We are proud to offer two premium options of this chocolate in our portfolio from both Best Way Foods and Callebaut.

The journey continued with two distinct macaron recipes. For fans of tropical profiles, we presented the "Coconut-Pineapple" macaron, featuring a classic crisp meringue shell that perfectly balanced the exotic notes of the aromatic filling. For those who prefer the tart and sweet tang of berries, we showcased the timeless "Raspberry" macaron, tempting the palate with its intense, juicy core. However, the true highlight of the program was the exquisite Wild Berry Choux. This sophisticated French classic impressed everyone with its refined combination of a crunchy base, delicate mousse, and the fresh essence of forest berries.