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Posts Bysogoodmag, Author at so good.. magazine

Jean-Pierre Wybauw in memoriam. A Fine Chocolatier, A Great Teacher

June 21, 2018 |

The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy. More info

Cutting-edge technology and artisan crafts in Dobla Vietnam

May 28, 2018 |

A visit to the facilities of this firm in Vietnam allows us to appreciate the originality and delicacy of its repertoire of more than 500 different chocolate decorations.More info

So Good Recipes 2, the vade mecum of professional pastry

May 24, 2018 |

The pastry chefs favorite tool to encourage their creativity reaches its second edition with 50% more contents, more than 1.600 recipes duly classifiedMore info

Tokyo, the megalopolis that surrendered to haute patisserie

April 25, 2018 |

The endless queues that are usually formed in Japanese pastry shops show in the most graphic way possible the great consumption of pastry and ice cream that exists in Tokyo. Recently visited by our editor in chief, Carlos Barrachina, this Japanese city is the breeding ground of a striking concentration of high-end patisseries, with luxury display cases, and impeccable service. We summarize the highlights of this trip to the heart of Asian pastry.More info

Russ Thayer. Searching for the boundaries of chocolate

April 23, 2018 |

A true expert chocolatier who, under the banner of Callebaut, is dedicated to finding the best way to exploit the flavors of chocolate in ganaches, pralinés and other preparations,More info

Santiago Corral, new delegate for so good .. magazine

April 9, 2018 |

The Mexican executive pastry chef, with great knowledge in Baking and Pastry Arts, joins our team.More info

Ice Cream, a cookbook as universal as it is practical

March 23, 2018 |

245 recipes published in recent years in the magazine Arte Heladero and classified into 13 large families of ice cream and other products.More info

Mastering the making of chocolate spreads

January 24, 2018 |

Drawing inspiration from the rich Italian culture of spreadable creams, Four in One delves into this family of products, providing its keys, and offers three interesting suggestionsMore info

How to make artisan dragées coated with chocolate

January 10, 2018 |

Ideal, rounded chocolates, storage, and many more aspects on dragees are analyzed in-depth in the book Four in One.More info

Things to consider when making artisan jellies

November 28, 2017 |

Ramon Morató’s interesting tips for making jellies from natural apples.More info