Presentation
Cooking with chocolate in 3 square centimetres
This presentation will explore how creativity, science and flavour can be concentrated in contemporary confectionery and chocolate making in minimal spaces.
Starting from the concept of the 3×3 cm square, it will demonstrate how each piece can be transformed into a sensory design unit, combining technical control, respect for raw materials and aromatic vision to generate maximum flavour density without redundancy.
Attendees will learn how this approach enables the creation of aromatic identity, balance and brand recognition in a compact format, and how to transform each small square of chocolate into a complete and memorable gastronomic experience.
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