Posts ByAna Rodríguez, Author at so good.. magazine - Page 44 of 51
The author of “Evolution” has traveled to France to continue spreading his evolutionary pastry.
Christophe Adam presents eight arty eclairs with an icy appearance, intense flavors, and crunchy textures.
The shop, located in the neighborhood of Williamsburg, now has a cleaner, minimalist aesthetic, consistent with Rick and Michael’s chocolate philosophy.
The pastry chef presents this Chinese specialty coated in Mexican dark chocolate with sesame praline and soft caramel among its ingredients.
Sofas shaped like Toblerone, chocolate brick walls, mini-bars modeled after a safe …. the hotel designed by Marcel Wanders is full of nods to Swiss chocolate.
The pastry chef showed how to elaborate a number of creations, from an artistic chocolate piece to glasses, cakes, and tarts, in Melissa Coppel and Jean-Marie Auboine’s school in Las Vegas.
The National Showpiece Championship and Chocolatier of the year are a few of the most anticipated events that took place in Atlanta from 23 to 25 August.
These are the three European countries chosen from their group to participate in February in the Coupe du Monde de la Boulangerie.