FULFILLING 
MY
DREAMS
FULFILLING
MY
DREAMS
Afternoon Tea at the Mandarin Oriental Ritz in Madrid
Exquisite combinations of flavors and textures in both chocolates and pastries, designed to be enjoyed at the Afternoon Tea at the Mandarin Oriental Ritz in Madrid. Four mini desserts and two limited editions of chocolates. A very sweet collaboration created together with Irene Amat, the hotel’s head pastry chef.
Fine Pastry with Lluc Crusellas in Serbia
Three days of masterclass on modern, elegant, and fine pastry, working with different techniques, preparations, and chocolate decorations to create a truly attractive display. Endless thanks to the entire team at Chocolate Academy Belgrade, and especially to Remy Delette.
Chocolate table for ZEL Hotel
Preparation of a chocolate table for the inauguration of ZEL Hotel Costa Brava by Rafa Nadal and Meliá Resort, in Tossa de Mar. A great selection of bonbons, chocolate spheres, musicians with nuts, chocolate rocks, and many other chocolate delights in a spectacular setting.
An exquisite pleasure for all palates.
Pop Up
at Harrods
The Chocolate Elephant in Harrods department store in London. The exhibition was accompanied by a Pop Up with chocolates, individual cakes and chocolate figures, together with Elias Läderach, WCM 18, and Alistair Birt, head pastry chef at Harrods.
Patisserie at the Mandarin Oriental Hotel in Barcelona
Pop Up with exclusive and sophisticated desserts at the Mandarin Oriental Hotel Barcelona. Available the 5 individual desserts of El Carme Pastisseria: Ferrero Bombón, Xocosú, Tatin, Sacher and the Mandarin, of exclusive elaboration and the most special, which represents the image and the 11 pillars of the Mandarin. From March 4 to April 26 in Barcelona.
Trofeu Conde de Godó 2023
A special edition with white chocolate, lime and vanilla bonbons for the 70th Trofeu Conde de Godó 2023 in Barcelona.
FERO Foundation
Chocolate making for the charity gala of the FERO Foundation, pioneers in oncology research, held in Barcelona.
Óbidos International Chocolate Festival
Four days in the paradise of chocolate in a medieval city like Óbidos, in Portugal. Creation and exhibition of a piece of chocolate in tribute to RUI NABEIRO, a prominent entrepreneur in the coffee market, and showcooking of techniques and skills to work with chocolate.
Pastry Revolution
60 unreleased creations by Lluc Crusellas. Restaurant desserts. Pastries Individual pastries. Tartlets. Traditional pastries. Seasonal pastries. Showcase pastries. Chocolate Christmas pastries. Home-made chocolate. Bakery. With the participation of Ricard Martínez, Eric Ortuño, Josep Maria Rodríguez, Ruth Gou, Ramon Riera, Arnau Arboix, Sènia Villalustre, Enric Monzonis, Saray Ruiz and Miquel Serrano.
TEDxManresa
Speaker at the tenth edition of TEDxManresa, a program of local conferences through which ideas are presented to rethink, inspire, improve and change the world. My message: from Vic to BIG!
Chocolate Master
in Venezuela
Two days teaching classes in the Master’s Degree in Chocolate at Azú Pastelería School with the team of the pastry chef María F. Evans. A very nice experience sharing the passion of chocolate on the other side of the world.
Giraffe Bombon at Intersicop 2024
Technical seminar “Chocolate creations of a world champion” with the aim of sharing chocolate techniques and formats thinking about the production needs of an establishment or restaurant. Also live elaboration of some of the pieces presented at the World Chocolate Masters.
The Elephant at the Museu de la Xocolata
Paris, Vic, London and now, Barcelona. The elephant continues its journey and stops at the Museu de la Xocolata in Barcelona. It is a replica weighing more than 100 kilos that has been added to the museum’s permanent collection.
Silikomart & Lluc Crusellas
RIFLESSO is the new mold designed and developed together with Silikomart. It is a mold made with the innovative and excellent drop-shaped Tritan material designed for chocolates, available all over the world!
Eukarya at Futbol Club Barcelona
Incredible experience serving the sweet part of the catering in the box of the Barcelona Football Club, together with Xerta Catering. Chocolates, spheres and chocolate tiles to accompany a magical night of soccer.
The truffle and the sweet world
Participation in the Trufforum, the black truffle festival in Catalunya, with the preparation of desserts: dark chocolate foam, truffle and cocoa nibs crunchy, in the tasting space of “La Tòfona al Plat”. A rounded weekend that ended with the recognition of the creative talent and the commitment to the truffle in the sweet world. Thank you!
Patisserie section on TV3
Patisserie section on the program ‘Tot es Mou’ on TV3, the public television channel of Catalunya. Every fifteen days, recipes of delicious proposals to make, enjoy, and share at home.
Gastronomic Forum of Galicia 2024
“The Excellence of Chocolate” at the Gastronomic Forum of Galicia 2024, a workshop dedicated to the technique and flavor of chocolate, presented within the framework of the Sweet Forum.
Afternoon Tea at the Mandarin Oriental Ritz in Madrid
Exquisite combinations of flavors and textures in both chocolates and pastries, designed to be enjoyed at the Afternoon Tea at the Mandarin Oriental Ritz in Madrid. Four mini desserts and two limited editions of chocolates. A very sweet collaboration created together with Irene Amat, the hotel’s head pastry chef. Available until June 30.
Fine Pastry with Lluc Crusellas in Serbia
Three days of masterclass on modern, elegant, and fine pastry, working with different techniques, preparations, and chocolate decorations to create a truly attractive display. Endless thanks to the entire team at Chocolate Academy Belgrade, and especially to Remy Delette.
Chocolate table for ZEL Hotel
Preparation of a chocolate table for the inauguration of ZEL Hotel Costa Brava by Rafa Nadal and Meliá Resort, in Tossa de Mar. A great selection of bonbons, chocolate spheres, musicians with nuts, chocolate rocks, and many other chocolate delights in a spectacular setting. An exquisite pleasure for all palates.
Pop Up
at Harrods
The Chocolate Elephant in Harrods department store in London. The exhibition was accompanied by a Pop Up with chocolates, individual cakes and chocolate figures, together with Elias Läderach, WCM 18, and Alistair Birt, head pastry chef at Harrods.
FERO Foundation
Chocolate making for the charity gala of the FERO Foundation, pioneers in oncology research, held in Barcelona.
Trofeu Conde de
Godó 2023
A special edition with white chocolate, lime and vanilla bonbons for the 70th Trofeu Conde de Godó 2023 in Barcelona.
Pastry Revolution
60 unreleased creations by Lluc Crusellas. Restaurant desserts. Pastries Individual pastries. Tartlets. Traditional pastries. Seasonal pastries. Showcase pastries. Chocolate Christmas pastries. Home-made chocolate. Bakery. With the participation of Ricard Martínez, Eric Ortuño, Josep Maria Rodríguez, Ruth Gou, Ramon Riera, Arnau Arboix, Sènia Villalustre, Enric Monzonis, Saray Ruiz and Miquel Serrano.
TEDxManresa
Speaker at the tenth edition of TEDxManresa, a program of local conferences through which ideas are presented to rethink, inspire, improve and change the world. My message: from Vic to BIG!
Chocolate Master
in Venezuela
Two days teaching classes in the Master’s Degree in Chocolate at Azú Pastelería School with the team of the pastry chef María F. Evans. A very nice experience sharing the passion of chocolate on the other side of the world.
Eukarya at Futbol Club Barcelona
Incredible experience serving the sweet part of the catering in the box of the Barcelona Football Club, together with Xerta Catering. Chocolates, spheres and chocolate tiles to accompany a magical night of soccer.
The truffle and the sweet world
Participation in the Trufforum, the black truffle festival in Catalunya, with the preparation of desserts: dark chocolate foam, truffle and cocoa nibs crunchy, in the tasting space of “La Tòfona al Plat”. A rounded weekend that ended with the recognition of the creative talent and the commitment to the truffle in the sweet world. Thank you!
Patisserie section on TV3
Patisserie section on the program ‘Tot es Mou’ on TV3, the public television channel of Catalunya. Every fifteen days, recipes of delicious proposals to make, enjoy, and share at home.
Gastronomic Forum of Galicia 2024
“The Excellence of Chocolate” at the Gastronomic Forum of Galicia 2024, a workshop dedicated to the technique and flavor of chocolate, presented within the framework of the Sweet Forum.
