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Chocolate Archives - so good.. magazine

A German athlete cycles 10,000 km to promote the fair trade of chocolate

April 25, 2018 |

His idea is to make a limited edition of chocolate with the cocoa beans he transports on his bicycle from Ecuador and Colombia.More info

Stéphane Leroux: “Everything can be reproduced in chocolate, except crystal-clear water”

April 18, 2018 |

We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.More info

Chocolate is dying. Long live chocolate

February 6, 2018 |

Although global warming can have a negative impact, the growing global demand for cocoa can become the best guarantee for the future of chocolate.More info

Three hot chocolate recipes you’ll find at the Valrhona Festival 2018 in NYC

January 25, 2018 |

Dominique Ansel Kitchen, Petrossian Bakery, and Patisserie Chanson are some of the establishments that are participating in the third edition of this charity event.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

Hot chocolate returns to the foreground in New York

January 22, 2018 |

In the III Valrhona Hot Chocolate Festival, 10 prestigious pastry shops and chocolatiers will participate around the city.More info

Chocovision 2018. Technology and innovation in the chocolate industry

January 16, 2018 |

The program of the congress will be structured in three sessions: learn, listen, and lead.More 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

Scientists from the University of California work towards the survival of chocolate

January 8, 2018 |

In collaboration with the chocolate bar brand Mars, they are modifying the DNA of small cocoa plants to make them more resistant to adverse conditions.More info

Chocolate art and technique in Stéphane Leroux’s latest book

October 30, 2017

Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.More info