Maltodextrin to create rock textures

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.