Flora MA1050

A line of molds resulting from a collaboration between Martellato and internationally renowned Pastry Chefs to create VIP pralines.

Each mould tells a real story inspired by the country, culture and personality of the Pastry Chef. In this case, the Flora Chocolate Mould, signed by Javier Guillén, was inspired by the flowers that flood Spanish gardens.

Javier Guillén began his career working with Ferran Adrià (3* Michelin), and then went on to numerous high-level experiences around the world, such as at Oriol Balaguer Tokyo, El Bulli and Catering Tentation. He also worked at Pierre Hermé, later joining Valhrona.he gives master classes and consultancies all over the world.