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Posts ByAlberto Ruiz, Author at so good.. magazine - Page 2 of 14

SIAL PARIS 22 is presented as the first fair to totally recover normality

July 19, 2022 |

The fair, which will be held from October 15 to 19, will feature the figure of renowned chef Mauro Colagreco as its sponsor.More info

The oven beats the freezer

July 15, 2022 |

As we have been observing, the oven has completely beaten the freezer in the vast majority of pastry establishments around the world.More info

Luis Amado chocolate bonbons: Safe flavors, ‘go wild’ shapes

June 29, 2022 |

Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon versionMore info

Dimitri Fayard: ‘Simple can be harder than complex’

June 16, 2022 |

As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info

The World Chocolate Masters looks to the future

June 15, 2022 |

In its eighth edition, the competition invites 18 pastry chefs to reflect and raises the need to face the great challenges of today’s world.More info

Giambattista Montanari: ‘As an Italian, it is a source of pride that panettone triumphs in other countries’

May 13, 2022 |

Passionate about fermented doughs with the classic lievito madre, this Italian master shares his experiences around this product and gives some keys to being successful in its preparation.More info

Will Goldfarb: ‘The real luxury is having time and space –the rest is just money’

April 6, 2022 |

While in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, byMore info

Four very personal versions, with no limits, of Millefeuille

February 28, 2022 |

In so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.More info

Creativity beyond 24 hours

January 31, 2022 |

We reflect on the role of creativity in pastry that is sometimes overused.More info

Five inspiring masterpieces with WholeFruit chocolate

December 22, 2021 |

Chocolate firm Cacao Barry recently asked its ambassadors around the world to prepare a new creation to celebrate the launch of its revolutionary new chocolate, WholeFruit. This chocolate has the peculiarity that it is made exclusively with ingredients from cocoaMore info