Posts ByAna Rodríguez, Author at so good.. magazine - Page 43 of 45
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.
From 26 to 29 March TIBS once again became the meeting point for the bakery industry in Southeast Asia, with a specialized and diverse offer, exciting competitions and over 300 exhibitors.
The America Chemical Society has released a study that proposes retaining as many polyphenols in cocoa’s toasting stage for a healthier and more intensely flavored chocolate.
Jean-Marie Auboine Chocolatier presents a new classroom, detached from the workshop and production space where classes will be taught by renowned chefs with an area dedicated to “Bean to Bar”.
Ten years ago, Pierre Hermé began this festival that has, in addition to honoring this delicious sweet, a charitable purpose: to raise funds to fight cystic fibrosis. This March, Hermé’s challenge and of the members of Relais Desserts is to reach the figure of 100,000 €.
The final will not be held until October, but we already know the names of 18 of the 20 candidates vying the coveted title.
The 30th of March, Lebey will award the five best culinary creations of the year in the capital of France, one of them being the chocolate dessert.
This week, Paris has welcomed some of the most relevant pastry chefs in the French scene at Omnivore, who surprised everyone with avant-garde creations.
For example, the MOF Glacier Emmanuel Ryon (MOF Glacier, World Pastry Champion in Lyon) opted for one
With the release of The Origin Box, the Belgian company Du Caju Printing & Packaging makes a clear commitment to virgin fiber so as to minimize the risk of chocolate acquiring a strange taste or odor derived from the material it is presented in.