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

For the third consecutive year, the prestigious guide, in collaboration with Valrhona, recognizes the talent of chefs with an ethical sense and excellent technique.More info

40 years after the invention of coulant is time to chat with its author and reflect on its legacyMore info

The chef proposes Mont-Coeur, a dessert with winter flavors that is meant to be shared.More info

This 66% couverture has been created in Cacao Barry’s Or Noir laboratory.More info

In recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.More info

Due to the evolution of the pandemic and government restrictions in Italy, the Fair has had to make this decision.More info

After a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.More info

This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personalityMore info

Argentinian pastry could not be understood without this emblematic ingredient. The chef carries out a thorough analysis of its possibilities and modernizes its application through different proposals that make up a monographic bookMore info

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