so good.. magazine – The magazine of the haute pâtisserie

Valrhona’s C3 Chocolate Chef Competition announces its North American Winner in a competition that brings together top pastry chefs from the United States and Canada.More info

We enjoy some delicacies from the large pastry program of The French Laundry, from Fernch classics to avant-garde proposals thanks to his man in charge, Elwin BoylesMore info

The desserts Stupak and Binnie create at Empellón, not only taste good but feature visually stunning elements.More info

It was a fierce competition, but in the end the elite panel of judges at the Valrhona C3 North American finals gave the top prize to a pastry chef at NYC’s L’Appart.More info

For its second annual L’Art du Chocolatier Challenge 2012, sponsored by Cacao Barry and Chicago’s Chocolate Academy, a few changes were made to make it better, said Alexandra Urbe, Cacao Barry’s brand manager for the Americas. But one thing remained the same: “Our strong passion for this industry.”More info

From the outside, nothing looked unusual about this quaint two-story building on a quiet street in Oak Park, Illinois. But on the inside, it was a different story.More info

Starting with 2,500 pounds of some of the world’s best chocolate from Barry Callebaut the five contestants of the 2010 World Chocolate Masters U.S. selection competition didn’t waste any time over the two-day event, creating five different chocolate masterpieces, including a plated dessert, a multi-layered mousse cake, molded and hand-dipped pralines, and a towering showpiece made entirely out of chocolate.More info