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Use an Occo fermenting pan

Use an Occo fermenting pan
Level
Advanced
Type of technique
Pastry, Pastry basics

This technique belongs to the course:

Plated Desserts

See lesson

Miquel Guarro

From 2019 to January 2024, Miquel Guarro was the head of pastry at Hofmann Barcelona after distinguishing himself as a teacher at the Chocolate Academy of Spain, a chef for Cacao Barry, and the head of desserts at Dos Cielos. He won the Lluís Santapau Trophy in 2013 and was a member of the Colectivo 21 Brix. Now, he dedicates himself to international training and solo consulting.

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