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Posts ByLuis Concepción, Author at so good.. magazine - Page 8 of 8

Patrick Roger presents his ‘zoo’ at the InterContinental Paris Le Grand

September 26, 2013 |

From October 17th to November 18th, the historical luxury hotel InterContinental Paris Le Grand will be the venue for an exhibition of 20 chocolate figures by Patrick Roger, Meilleur Ouvrier de France Chocolatier 2000. This is a further step in the influence of his artistic work on chocolate sculptures, a specialty which he has been developing in a very personal style for the last years. Read More

French avant-garde embraces ice creams

July 11, 2013 |

For a few summers, the best French patissiers have been inspired by ice cream to offer more refreshing products and to surprise their customers with new collections. Whilst their proposals in the past years came in varied formats, elegant ice cream tubs are in fashion this season. The new ice cream and sorbet collections of some of the most prestigious and internationally renowned patisseries, such as Ladurée, Pierre Marcolini, Pierre Hermé and La Maison Henri Le Roux, have retraced their steps and left sophistication aside. More info

Jordi Puigvert: ‘I’ve always been determined to improve and simplify the recipes’

June 3, 2013 |

The publication of Evolution. Techniques and ingredients for modern pastry offers a wide range of technical possibilities so far unknown to artisanal bakeries. His author, the international consultant Jordi Puigvert, is a versatile pastry chef with an extended research career in pastry and general cuisine. Grupo Vilbo presents the result of Puigvert’s rigorous work in a book which gathers the most innovative applications and last-generation ingredients. Simple preparation processes with the most common machinery found in a workroom will now allow all kind of professionals to break with some technical limits which traditional pastry had set in processes of preparation, preservation, textures and structures of components as important as meringues, mousses, fruit creams and gels.More info

Macaroons against cystic fibrosis

March 4, 2013 |

Reaching an agreement is not always that difficult. Top-level pastry chefs from France and Belgium have managed to bind the vindication of macaroon to a great combined initiative, whose charity performance, through the present hard times, turns it into a real lesson for all the society.

This year, the International Day of Macaroon will be a good excuse to launch a proper act of solidarity.More info

Davide Malizia’s year, Italy wins the Junior Pastry World Cup

January 22, 2013 |

Winner of the sugar showpiece competition on the very first day Sigep was inaugurated, The Star of Sugar, Davide Malizia showed once again yesterday that he is at his best after leading the Italian team straight to victory during the Junior Pastry World Cup. More info

Chocolate Week, showroom for the world’s top-of-the-range chocolate

October 26, 2012 | 1

Chocolate Week, from 8th to 14th October, was born in London some good years ago as a response for a market eager to find the latest trends in top-of-the-range chocolate. And creating a showroom in which artisans and companies could exhibit their latest creations produced excellent results. As everybody knows, being at Chocolate Week is a reward for excellence for the best chocolate artisans and manufacturers, as well as a privileged communication channel which helps the finest chocolate industry meet the most demanding British customers.More info

Patrick Roger creates a giant Christmas tree made of chocolate

December 2, 2010 |

Patrick Roger surprises Paris once again with the creation of a giant chocolate Christmas tree ten meters
in height and weighing nearly four tons. Roger and his team took about a month to finish this grand
chocolate pieceMore info

A Forward-looking Approach

October 6, 2010 |

We have reasons to celebrate. We must applaud the joint collaboration of chocolate manufacturers, universities, cocoa farmers worldwide and even the almighty IT giant IBM to promote an investigation which will complete the cocoa genetic map and be made available to the world. Its free access will avoid a product’s intellectual property, which will come from this genetic information, does not become a barrier. In this way the sector benefits from the advances in science and secures its viability.More info