It is undoubtedly the most personal and creative work of Paco Torreblanca. With this Collection of Sugar Pieces the master opens a new path in the conception of artistic figures in pastry. In Torreblanca’s hands, sugar materializes in magical and surprising forms, between architecture and sculpture, transparency and opacity, lights and shadows. New treatments, techniques and applications with satin sugar, blown, strained, isomalt, bubble, pastillage … It also includes elaborations and recipes for cakes and desserts, with such interesting specialties as the renewed Japanese cakes or dorayakis, among others. With this work, the master Torreblanca proposes an exciting walk through contemporary art, an ephemeral art that is built with sugar as the main material, and an art that formally, technically and conceptually surpasses the tradition of candy making in pastry. The Collection of Sugar Pieces by Paco Torreblanca is made up of two complementary volumes. The first shows large-format photographs of all the artistic pieces of sugar and chocolate, cakes and desserts, with the author’s comments on each of the creations. The second volume includes all the formulas and recipes, in addition to technical information on sugar, its types, production processes, cooking, applications … all illustrated with numerous steps by step.