so good.. Recipes. The most extensive, complete and up-to-date recipe collection... December 9, 2013 | sogoodmag
The magic of chef Mabilleau: Lemon, cassis, raspberry and vanilla December 5, 2013 | Albert Mañé
Great pâtisserie in between the camera and all the make-up December 3, 2013 | Jaume Cot
Christophe Michalak’s interview (English subtitles) September 23, 2013 | Albert Mañé
Edible Gold Made Easy…
Evolution. Techniques and ingredients for modern pastry, by Jordi Puigvert
The blue and white colours of the Dubai Expo 2020 logo were turned into a 400m² giant mosaic thanks to a collaboration between the onwer of Minilicious Dubai, Zaabeel Hospitality and Dobla, the supplier of white chocolate decorations.
As it does every year, the “Club des Croqueurs de Chocolat” has declared its verdict in the form of a guide containing more than 151 addresses of chocolateries, classified by a ranking of 5 to 1 “bars”. It is a comprehensive review of the temples of cocoa in France and Japan, and was presented for the first time during the award ceremony at the Salon du Chocolat in Paris.
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.
Like his compatriot Julius Cesar, in the Battle of Zela against Pharnaces II, we can say about Davide Comaschi that “he came, he saw, he conquered.” We do not want to imply that his justified victory was easy. On the
A very funny and innovative way to present the new book of Mast Brothers, available since next 23rd October.
There is no or very little use in winning a prestigious competition if then one does not have the will and resolution to face the day-by-day challenge. This is not the case of the Dutch chef Frank Haasnoot, brilliant winner of the latest World Chocolate Masters edition, who has not ceased to grow professionally after obtaining the title.