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Enric Rovira Archives - so good.. magazine

Perfection, art and chocolate are concepts exceptionally blended in the creations of the Catalonian master Enric Rovira

‘Chocolate-devotee’ Enric Rovira’s Easter proposal

March 9, 2017 |

The Catalan Easter monas arrive at the Chocolate Academy in Barcelona.More info

Pythagoras, mathematical chocolate by Enric Rovira and Santos Bregaña

May 26, 2016 |

A Pythagorean bar of chocolate in which each portion is triangular and has the same weight, is undeniable evidence of the Catalan chocolatier’s creativity which he sets out to demonstrate. More info

Velvet chocolate crystals in a scientific study

April 22, 2016 |

The chocolatier Enric Rovira and the Crystallography Group at the UB present the results of a study which details the polymorphic evolution of chocolate crystals depending on the temperature scale used. More info

Enric Rovira. 20 years reinventing chocolate (5 and 6)

January 25, 2016 |

Like wine needs earth and a team to take care of the product from beginning to end, Enric Rovira reflects on the highs and lows of the Bean to Bar following his 2005 experience.More info

Enric Rovira. 20 years reinventing chocolate (3 and 4)

January 22, 2016 |

Can chocolate become something ethereal, an experience that need not be tasted? If anyone is qualified to answer that question, it’s certainly Enric Rovira.More info

Enric Rovira. 20 years reinventing chocolate (1 and 2)

January 20, 2016 |

In his early solo career, Enric Rovira surprised everyone with a collection of chocolates inspired by the tiles in Barcelona’s Passeig de Gracia. Chocolate nougat is another constant in his career, one of his pioneering works proposed in a vertical design.More info

From Barcelona with chocolate

June 25, 2015 |

In So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.More info

Feathers and Brazilian homes, Enric Rovira’s Easter protagonists

April 9, 2015 |

This Easter, Enric Rovira has once again surprised us with two very different, creative and stimulating chocolate proposals, in addition to the magnificent collection of Easter monas that this chocolatier began 20 years ago.More info

Enric Rovira: “If you do what people ask you to do, that’s not creating, that’s serving”

December 2, 2014 |

Enric Rovira and Frédéric Bau talked about the process of creativity in dessert making, seeking out their common ground regarding those aspects that work best in chocolate-making or pastry cooking. Their analysis reviewed both what has happened in the recent past as well as the current challenges that professionals need to overcome.More info

Chocolate Week, showroom for the world’s top-of-the-range chocolate

October 26, 2012 | 1

Chocolate Week, from 8th to 14th October, was born in London some good years ago as a response for a market eager to find the latest trends in top-of-the-range chocolate. And creating a showroom in which artisans and companies could exhibit their latest creations produced excellent results. As everybody knows, being at Chocolate Week is a reward for excellence for the best chocolate artisans and manufacturers, as well as a privileged communication channel which helps the finest chocolate industry meet the most demanding British customers.More info