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Posts ByAna Rodríguez, Author at so good.. magazine

Glass “Goûte” in the shape of a finger that improves the taste of food

February 15, 2017 |

The spoon has been designed by Michel / Fabian as if it were an extension of the hand so as to enjoy creamy foods such as yogurt, honey, giandujas, porridge, or chocolate mousse.More info

Patisserie gains ground at Omnivore Paris 2017

February 7, 2017 |

21 pastry chefs reserve some of their experiments and new creations for the 12th edition of this French gastronomic salon.More info

Sirha 2017 breaks record of attendance

February 3, 2017 |

The last edition of the show was visited by 208,000 professionals, more than 10% than in 2015.More info

Barry Callebaut presents its first 3D chocolate printer prototype

February 1, 2017 |

The cocoa producer has collaborated with byFlow to create a machine which opens the doors to “the chocolate experience of tomorrow”. More info

Pignol’s new record: the longest praliné brioche in the world

January 31, 2017 |

Within the framework of the biennal BIG Lyon, the MOF created a praliné brioche which was 35 meters long and weighed 75 kg. More info

Pierre Marcolini’s Kawai Easter

January 20, 2017 |

The Belgian chocolatier moves away from the traditional “mona” and presents a collection with oriental flair.More info

Five hot chocolate recipes for the Valrhona Festival

January 19, 2017 |

The Valrhona Hot Chocolate Festival starts on January 21. We reveal the recipes for some of the hot chocolates that you can try.More info

Valrhona Hot Chocolate Festival in New York

January 17, 2017 |

Restaurants, Bakeries, and Chocolatiers participate in this event, which will allocate part of their profits to Valrhona’s Clean Water Project.More info

Asia Pacific’s Bakery Market has a date in May with Bakery China

January 16, 2017 |

The Salon will give the opportunity to global leading professionals and buyer delegates to find out the latest news on related services for bakery industry.More info

Lenôtre National Symposium: conferences and ACF Competition

January 13, 2017 |

The prestigious culinary institute celebrates its 100th Graduation with panel discussions and a Pastry Décor Showpiece Competition open to professionals and studentsMore info