For a better tomorrow
The NEXT DESSERT

In a rapidly changing market and uncertain economic climate, the dessert industry is also being asked to find new solutions.
The days of simply creating beautiful and delicious desserts are long gone, and now sustainability, efficiency, functionality, and diversity are emerging as key topics across the industry.

Published to meet these demands of the times, 『The Next Dessert』 is a book in which 32 representative Korean pastry chefs, bakers, chocolatiers, and gelatières share their concerns and practices, focusing on the common theme of ‘tomorrow.’
It is more practical in that it is a collection of recipes and ideas that can be applied in the field right now, rather than technologies of the distant future or unrealistic imaginations.

- How to maintain the original texture of cream while reducing fat content
- A technology that enhances the flavor of fruit while reducing sugar content by using substitute sugars.
- Know-how to maintain product taste and quality while reducing material costs
- Vegan Pave Chocolate made with water and no dairy products
- Energy-saving recipes that utilize the residual heat of the oven
Upcycling desserts that revive discarded ingredients
- An efficient recipe with dozens of variations based on one basic base.
- Pavebaked recipe optimized for central production systems
- A dessert with enhanced functionality through increased protein content

These 62 recipes presented by 32 chefs are more than just recipes.
That would be a realistic countermeasure for the future direction of the dessert industry.
"The Next Dessert" poses the question, "What should tomorrow's dessert be?" not only to those working in the dessert industry, but also to all readers who explore new possibilities.
As today's choices determine tomorrow, this book is not just a recipe book; it is a practical guide to preparing for a better tomorrow.