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Juan Pablo Cortés: Mexico, music, architecture and politics

May 13, 2013 |

The next issue of So Good.. magazine is now in the closing stages regarding its contents. At this point, we would like to introduce you one of its main characters, especially identified with chocolate and Mexico. Juan Pablo Cortés stands out thanks to his fine work in the world of cold pastry, chocolate and, above all, the creation of artistic pieces with a great architectural, conceptual background.More info

Chocolate, Patrick Roger’s art and dream at La Madeleine

November 19, 2012 |

The unique chocolatier Patrick Roger has just opened his umpteenth store, which has little and a lot to do with the previous ones. On number three place de la Madeleine, in the very heart of Paris, his establishment is, above all, a personal exercise of art and passion in the finest style, so typical of this MOF chocolatier.More info

Paco Torreblanca’s school is born

September 21, 2012 | 2

As Paco himself has stated repeatedly, ‘not a single day have I stopped learning’. And above this, he has incessantly taught all those who have ever approached his workshop or attended any of his countless courses all over the world. So now, and taking advantage of the excellent facilities in his workshop, the ‘Paco Torreblanca School’ is born, with the purpose of imparting his knowledge through a complete, fully-structured program which will include the main subjects of artisanal patisserie.More info

The French pastry chefs design a spectacular Easter

April 4, 2012 |

The French pastry chefs’ talent has no limits. Pierre Hermé, Christophe Michalak, Arnaud Larher, Jean-Paul Hevin, Pierre Marcolini, Pascal Caffet, la Maison du Chocolat, Stéphane Glacier, Patrice Chapon, Patrick Roger, Emmanuel Ryon… They all have worked hard to design a new line of chocolate eggs and figures for Easter.More info

Oriol Balaguer designs 2012 Easter

March 23, 2012 | 1

It has become a real classic. Every year, the Spanish master chocolatier Oriol Balaguer finds the way to amaze everyone with his Easter egg collection, which he has reinvented once again for the occasion. Inspired by contemporary art, Balaguer reflects disciplines like surrealism, psychedelia and 3D-design in his work, creating highly beautiful pieces.More info

Rovira now explores natural fragrances

January 18, 2012 |

Enric Rovira has long created new products in collaboration with experts and artists from other areas outside the chocolate and patisserie industry. And the results couldn’t have been better, with the launch of assortments that have started trends.More info

Hexagonal eggs, by Enric Rovira

April 15, 2011 |

Chocolatier Enric Rovira’s proposals keep reminding us that chocolate has no boundaries. His new Easter eggs collection is most appealing due to the minimalist –as well as effective– concept it conveys. This is a collection of assorted eggs whose cross-sections tend to hexagons and which show six vertical edges.More info

A new collection of tools created by Pierre Hermé

March 17, 2011 |

Examples have been mounting of chefs associated with designers to name their collections of tools or kitchenware after said chefs in the last few years. This is the result of the prestige cuisine has been acquiring on a global level, which has eclipsed the media’s potential in pastry. Until now.More info

Codes, capsules, shadows and contours

February 10, 2011 |

Half a dozen of eggs is a collection of six surprisingly original Easter eggs. Based on pure geometric lines, biggest respect for ingredients and an aesthetic position linked to minimalism, Rubén Álvarez’s creativity shows how many possibilities the figure of an oval has. The name of this collection clearly anticipates the type of game this chocolatier wants to begin with his interlocutors.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