Posts ByAna Rodríguez, Author at so good.. magazine - Page 41 of 57
The second British National Competition has selected those who will be participating in the grand final of this independent chocolate competition.
The Spanish pastry chef will teach everything he knows about viennoiserie with a focus on laminated doughs for the first time in the United States.
The rule-breaking Nicolas Cloisseau has conducted an experiment with the caviar house Petrossian. The result: a box of limited edition chocolate
In seven months, Lyon will once again be in the crosshairs of chefs from around the world who will closely follow everything that happens in the most important competition of artisan pastry, the Pastry World Cup.
The WCF is leading an unprecedented initiative involving several stakeholders in the cocoa value chain to devise solutions to climate variability and deforestation.
Researchers at KU Leuven have developed a new technique that sends out ultrasonic waves into cocoa butter to see whether it crystallizes correctly.
The Australian chef is non-stop. In October he will present his book “Lamingtons & Lemon tart”, and he intends to launch an interesting professional project before the end of 2016.
The German chef Deniz Karaca, who clearly stood out in the categories of cakes and éclairs, has been proclaimed winner of this new Australian competition, devised by Kirsten Tibballs.