Suitcase With Pop Up Bar For Dancers

from Saturday November 8

LISTEN NEXT NOVEMBER 8 " THE RO-K " from 00:00 to 02:00 am, national and international rock for all tastes and one FM DIAL 103 SOUTH ...... ALWAYS YOUR BEST COMPANY

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THANKS JORGE, MARIA, SUN AND .... Half

The truth is good to have friends who are always ready for everything and demands nothing but give you a hand, an idea, a word or a look. So I show one of designs that we prepare people Graficarte from and a thousand thanks!!

Many Cameras Used Movie

veronica - gustavo talking trash in the district ezequiel



this burning issue in the district and really worries among neighbors that is the support of "NO TRASH IN PUNTA INDIO"

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Sebit and the W-NA in vivo in our studies

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W - NA in the studio

Sore Throat With Mucus Pregnant

From now on we chocolatisimo.es

Wore time giving laps but hitherto me been possible done prior ... Starting today, me dumb!. If already not surprise said by a non stops travel but I mean blog.

Already I have domain own've migrated everything CHOCOLATISIMO.ES . From today not publish nothing this Blog Blogger and everything'll in the new . Even there cositas for arranging e go adding but think better start already and continue from there. So change your favorites or RSS and record new address blog ... See in CHOCOLATISIMO.ES!

Remove Cocoa Butter Clothes

The Spanish team for the World Chocolate Masters in 2008 ChocoMad Canjop

Is greater contest chocolaterie internationally. El World Chocolate Masters, organized by Cacao Barry, Callebaut and Carma, initiates this year new gait with holding different selection tests taking place in twenty countries worldwide. For Spain, national contest be held under the lounge chocolate Chocomad , 28 and 29 November in Madrid.

shall be submit an artistic piece of chocolate, chocolate cake, two kinds of chocolates and a gourmet dessert, all in a time of 15 hours. In addition, during the test will be presented with a "surprise box" with instructions and materials to make another small piece chocolate.El artistic theme of this edition is "Accessories Couture," which means a challenge to reflect this theme in an original and different working clear.

The winner of this event automatically qualify to participate in the final of the World Chocolate Masters, to be held in Paris in October 2009.

Mas information and bases for contest DJing HERE

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Preparing for 2008. Aesthetics over taste Oliver Bajard

Already have left bases of Canjop 2008 (Certamen youth confectioners Spain). This year scores will distributed as that artistic piece be as valued.

I came to Sevilla talking with CEEAP because order represent my city at the event must belong to one of the bakeries pastries Guild Sevilla. I have over two years with the hope of introducing me to this contest, studying a lot, practicing and attending further courses all possible to expand my training. In 2006 and I raised in this because I still had much to learn. Now, after years of learning, my perseverance and my dream, I feel 100% to represent my city in Canjop .

the moment I have to send my application with CV and job book. Then make a selection people of Sevilla presented for only one of us representing the city of Sevilla .

After leaving the association with a mixture of nerves and excitement and the competition rules in hand and seeing what I've been dreaming about for years as I have just a step, it is an incredible feeling . A huge knot makes me in the stomach at the thought Cajop . As soon as you contact me to tell me if I am selected or not, the first thing I will do it here. Fate will decide.

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Courses (International School of Pastry)

Here leave's website Oliver Bajard Best workman patissier France champion. Has many courses short and long quite interesting and specific difficult find by Spain. Also features large chefs confectioners for these courses.

Web of Oliver Bajard

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EQUINODERMICA


the town square, Badalona October 2010


Equinodermica 2009
polyester resin on metallic structure
1.5 x 4.5 x 3m high

Equinodérmica is a Growth was constant at large, from a radial symmetry, contiene dermoesqueleto a metal that will define volumes and final form, from the flex volume transforms and adapts giving the idea of \u200b\u200bmovement.



Aequalitas Series 2007
modelat paste
15 x 11 x 18 cm

Fotos Tattoo Genitalen

Aequalitas LARGE


Aequalitas 2007

17cm Ink on paper x 23cm

large Aequalitas

Ink on paper 2007 35cm x 45cm




Iroko Wooden Aequalitas large 170 x 80 x 85 cm 2007 Aequalitas large follows a series of relations of ideas from the curiosity to understand the world that surrounds us, the relationship between unity and multiplicity, the connection between physical objects and the correspondence between the parties at all. Contains within its forms a look at the evolution, the progressive movement, growth form and its integration into the environment. Behind these forms, there is a natural phenomenon, a process of growth, based on a spiral geometric similarity in a continuous curve is a gnomic growth, ie, produced from the accumulation of successive parts similar in shape and that grow geometrically, sited Similarly from a center.

Aequalitas Large under construction. Associació Entremans artistic workshop.

SERIES AEQUALITAS Large

study creixement modeling Folder 2 15 x 15 x 25 cm 2007

Rotunda llapi 2007, Oli on paper 20cm 20cm x

study creixement a modeling paste 15 x 20 x 15 cm 2007

Source American Spruce 26 x 95 x 95 cm 2006

Ou i Anou Marble and mahogany wood 7 x 5 cm, 4.5 x 4 cm 2007

Centre Sandstone 30 x 30 x 3 cm 2007

Ballari cel Calatorao 18 x 18 x 10 cm 2007

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SERIES ornamentals

Chain
amb since 2007
Ink on paper 24cm x 11cm




amb Chain for Timber

melis and iron 15 x 19 x 240 cm 2006





Llapis Bloc 2006, Ink on paper 12cm x 12cm




since 2006
Pilar amb Llapis, Ink on paper 16cm x 10cm




Sandstone and Iron Pillar

12 x 12 x 25 cm 2006




Palas 2006 Ink on paper 21cm x 29cm




Totemic 2006 Ink on paper

16cm x 10cm

Company Of Heros Generator

How many layers is the puff pastry?

Al elaborate puff pastry begins done small package, like an envelope, fat wrapped pasta. Fat layer center has thick 2cm and pulp that envelops approximately 1.5 cm. Stretches with roller until quit with 2cm thick and bends three. In this new package have three layers gauze separated dough layers. Las two outer layers pulp have thickness 0.5 cm and both middle inter layers grease are 1cm thick; the three fat layers each have 2/3cm thick.

Again stretches with roller and re bend three. We now have 9capas fat separated dough layers. Both dough layers exteriors are now some 1.7 mm thick and 8 innerlayers have 3.3 mm thick. Layers fat are approximately 2.2 mm.

already see what happens increasingly. After each ballot number layers multiply by 3 (and thickness is divided by three) and the number of layers of dough is always one more than the layers of fat (because both the upper and lower layer are of mass)

Therefore, after a number of " n " laps, we " 3n + 1 " masa.Como layers 6vueltas usually occur at the end there will be 729 layers of fat and 730 layers of dough.

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enclosure IV The Chocolate Show will host the Trophy Lluís Santapau Full

The fourth edition of the Chocolate and Cocoa Barcelona, \u200b\u200bwhich held back the 6 al 9 November 2008 on Paseo Lluís Companys, in full will host the Championship at Spain's Best Master Chocolatier , trophy Lluís Santapau. (In 2007 Alejandro Montes as prime rated)


More: Click here


If by November get learn to artistic pieces chocolate hope to participate.

Church Street New Years's Eve

Small Sugar decoration

During sugar with Mario Morri, while waiting I dry my piece did this small decoration orquideas.

Keeping Bathtub Water Hot

My first piece of art in sugar Cocoa Types

I just got the parts course Artistic Sugar given by Mario Morri Dolce art school, Rimini (Italy)

Vengo

super happy and eager to implement what I have done there. Mario Morri a good professional and good person, while teaching has its moments to joke, and that is something that has impressed me a lot, since being a school as always recognized that teachers expect a bit more serious , which has not been the case. I leave here with step by step and detailed photos as I made my first piece of art in sugar, as in many side always looks the part but never completed the process. It is made with different techniques of sugar. Isomalt, tartaric acid, sugar, strained, pulled sugar, blown sugar, sugar in an oven and burnt sugar.

also good to have been only two in the course, is that when I speak with Mario and say I had to learn to do this for a contest is in October (Canjop) Has turned to me saying all the techniques that are often used for competitions like the way it should be the end result of a good piece of sugar art.

Without further ado, here 's my first art making sugar.