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

The chocolatier Enric Rovira and the Crystallography Group at the UB present the results of a study which details the polymorphic evolution of chocolate crystals depending on the temperature scale used. More info

christophe adam, jerome landrieu, patrice demers, darren purchese, leonardo di carlo, jordi bordas, strong, yves scherrer, pierre françois roelofs, hiroyuki emori, antony prunet, pascal caffet, motohiro inaba & rio asano, daniel texter, ernst knam, enric rovira, ramon morató, oriol balaguer, raúl bernal, olivier fernández and saray ruiz, josep maria ribé, carles mampel, miquel guarro, scott green, jürgen koens, the french pastry schoolMore info

The director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacyMore info

Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common. More info

In So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.More info

So good..magazine #13 has a taste of chocolate and also of Barcelona. 9 chocolatiers from Barcelona share their experience and their creations, with styles equally diverse and surprising. However, it is not only Barcelona and chocolate that nourishes this edition of so good.. From Tokyo to Paris, Chicago to Melbourne, Milan to Montreal… More info

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