From Award-Winning Chocolate to a Dessert that Redefines Its Essence

Discover live how an award-winning creation can be transformed into a completely new gastronomic experience. In this showcooking, Hofmann’s chefs will prepare the Quetzalcóatl bonbon, chosen as the Best Artisan Bonbon in Spain 2025, and demonstrate how that same inspiration evolves into a restaurant dessert designed especially for the occasion. We will explore how an iconic morsel—spiced caramel, exotic fruits, and crunchy gianduja—is reinterpreted to become a complete dish, with new textures, plating, and techniques that transport the bonbon’s essence to a more gastronomic universe. It will be a dynamic and visual session, where you can see the execution of both creations up close and understand how a solid idea can grow, transform, and open the door to new culinary experiences. The demonstration will conclude with a live tasting, so you can sample both the original bonbon and its elevated restaurant version. If you are interested in applied creativity, contemporary pastry, and the evolution of a concept toward more complex formats, you can’t miss it.