Couvertures and Chocolate Archives - so good.. magazine
A new theory, developed by the team of engineers from the Massachusetts Institute of Technology (MIT), has been inspired by the work of artisan chocolatiers when creating uniformly smooth shells and precisely tailor their thickness.
Olivier Fernandez takes advantage of the EPGB’s Master in Chocolate to update his forays into homemade chocolate with a collection of three selected origins.
The flavonoids in cocoa improve our memory, reasoning, and reaction capacity.
The champion of World Chocolate Masters 2009 quit Grand Hyatt Tokyo and open his own pastry shop back in Kobe, where he was born and raised. Against all odds, his annual sales reached to one hundred million yen.
The chef has just joined this prestigious club, formed by more than 100 pastry chefs and chocolatiers from more than 20 countries.
At the Salon du Chocolat the names of the Awards du Chocolat 2015 winners were unveiled, a competition where the search for creativity, excellence, flavor, or a master chocolatiers’ know-how are awarded.
The Executive Pastry Chef at South Congress Hotel, renowned for her culinary excellence and contributions to the world of pastry, joins the club of ambassadors for this French brand.