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Posts ByAna Rodríguez, Author at so good.. magazine - Page 44 of 49

Barry Callebaut opens a Chocolate Academy in Tokyo

July 8, 2015 |

This is the 19th in the world and the fourth in the Asia-Pacific region. Kohei Ogata will be the head of the center and Andres Lara will be based there.More info

GOÛT DE BRIOCHE, a new brioche boutique in Paris

July 2, 2015 |

Guy Savoy and his pastry chef Christian Boudard inaugurate this space dedicated entirely to brioche in all its forms.More info

Obsession, Oriol Balaguer’s new book, now known in Greece

June 29, 2015 |

This renowned Barcelona chef has traveled to Athens, invited by one of our distributors, to introduce Obsession with brilliant practical demonstrations.More info

Salon du Chocolat 2015: “Cocoa Expressions, Chocolate innovations”

June 26, 2015 |

In October this Salon, a unique opportunity to discover and taste one-of-a-kind chocolates from different countries, returns. More info

Milk chocolate also has health benefits according to the University of Aberdeen

June 23, 2015 |

Dark chocolate is not the only one that is “medicinal”. According to a British study, the calcium and fatty acids present in milk chocolate are also beneficial to health. More info

Une Glace à Paris, Ryon and Ménard’s new ice cream shop

June 19, 2015 |

Both chefs unite to offer, right in the center of Paris, nougatines, vacherins, Norwegian omelettes alongside ice cream and traditional French sorbet. More info

Year-round Pannetone

June 15, 2015 |

The event, conceived by Davide Paolini, reclaims eating this sweet Italian dish year-round, not only at Christmas. More info

Quentin Bechard is the Junior UK Chocolate Master 2015

June 12, 2015 |

After an intense competition, the young pastry chef from Shangri La Shard won the coveted title.More info

34th Relais Desserts International Meetings

May 29, 2015 |

75 members of this prestigious association gathered in April in the town of Montreux to share their experiences and ideas.More info

Viennoiserie with Greg Mindel at L’École Valrhona Brooklyn

May 26, 2015 |

In June, Mindel, Chef Consultant for the Center for Culinary Development, will share his classic viennoiserie vision with modern touches, using Valrhona chocolate. More info