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Pastry Blog & News

Cocoa: Quetzalcoatl’s Gift

October 7, 2010 | 1

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

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

A crusade for haute pâtisserie

September 29, 2010 | 1

In So Good.. magazine, we are proving that not only is ‘the best pastry’ on a par with ‘the best cuisine’, but also that it has some own characteristics which raise it to the highest level in gastronomy. Now, fromMore info