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Posts ByLuis Concepción, Author at so good.. magazine

Cubic color bonbons by Pierre Marcolini

May 19, 2017 |

Quinoa, sesame, and seasonal fruits are some of the ingredients of these bonbons included in the chef’s summer collection.More info

A new freeze-dried ice cream with organic ingredients has been released

May 17, 2017 |

Robert Collignon recovers the idea of the freeze-dried ice cream launched in the past to feed astronauts in space, but made in a less industrial way and with organic ingredients.More info

Flavored sugars. How to boost the flavor of ice cream

May 4, 2017 |

Beyond the typical role of sucrose in the formulation of ice cream, the universal sweetener can also function as a very important natural preservative of fruits and spices. It is a fundamental ally to enhance the sensory value of ice cream and sorbet. Aroma, color, and flavor are aspects that Jaume Turró teaches us in multiple recipes from his book, 30 Essential Ice Creams, published by So Good and Grupo Vilbo.More info

Pierre Marcolini: ‘I want to make chocolates that make me happy’

February 2, 2017 |

The pastry chef is obsessed with the signature that his chocolates must have, with explaining the characteristics of his cocoa. Obsessed with offering a different chocolate, without altering it with sugar or vanilla.More info

Japan once again wins the Sigep Junior World Cup

January 23, 2017 |

After two intense days of work, Japan was once again proclaimed winner of Sigep’s World Junior Pastry Championship on Sunday afternoon.More info

Ryon creates his own profile in the Paris Christmas campaign

December 19, 2016 |

Emmanuel Ryon and Olivier Ménard welcome Christmas with a collection of frozen creations that once again invoke the best of Une Glace à Paris. Delicate decorations, new sets of flavors and textures, and all within the context of a new foray into high-end ice cream confectionery.More info

Le Cordon Bleu launches a book of great pedagogical value

December 16, 2016 |

A 500-page, full-color tome in which the key to learning pâtisserie with the “Le Cordon Bleu” style is presented. More info

Five essential wagashi in Japan by Takashi Ochiai

September 20, 2016 |

The Japanese pastry chef Takashi Ochiai unveils 5 pastry shops based in Japan that inspire and excite. Establishments which, of course, follow the heritage of traditional Japanese pastry known as wagashi.More info

Evocative éclairs by the hand of Alain Chartier

September 15, 2016 |

The summer season has experienced one of its best moments in France with news from Alain Chartier. Among them, the ice cream éclair collection strongly stands out, with references as reminiscent as Energy and Nostalgia.More info

Centrifuged Strawberries from “El Maresme”, by Jordi Guillem

August 10, 2016 |

The centrifuge has become the leitmotif of desserts like Centrifuged Strawberry, and seasonal savory proposals, such as the Verema dish.More info