Image Image Image Image Image Image Image Image Image Image

Posts ByAna Rodríguez, Author at so good.. magazine - Page 39 of 71

New image for the Coupe du Monde de la Pâtisserie

January 30, 2018 |

The competition, which has turned 30, is committed to a more elegant visual identity.More info

France returns to the podium of the Gelato World Cup

January 26, 2018 |

It is the fourth time that France gets the gold medal in this competition.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

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

Savour Patissier of the Year reaches its third edition

January 19, 2018 |

Candidates will be evaluated by Frank Haasnoot, Jerome Landrieu, Dinara Kasko and Paul Kennedy.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

The 7 innovative products that will be awarded at Europain 2018

January 12, 2018 |

Canned ciders, adjustable tables, anti-slip bottoms for cakes … 21 innovative products are nominated, but Europain will only distinguish a few.More info

Twelve top pastry chefs will visit Hangar 78 during the first half of 2018

January 8, 2018 |

Easter chocolate figures, gastronomic ice creams, or high-end French pastry are some of the topics that will be taught. 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

Pierre Marcolini celebrates the Three Kings’ Day with a millefeuille

January 4, 2018 |

The dessert, which is limited-edition and only available in his Parisian shops, is made with a Portuguese almond cream.More info