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

A team of researchers from the University of Leuven and the Flanders Institute for Biotechnology (Belgium) has begun an investigation, in which Barry Callebaut has been active, on one of the fundamental processes in the development of good chocolate: fermentation.

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This is the 19th in the world and the fourth in the Asia-Pacific region. Kohei Ogata will be the head of the center and Andres Lara will be based there.More info

Dark chocolate is not the only one that is “medicinal”. According to a British study, the calcium and fatty acids present in milk chocolate are also beneficial to health. More info

Both chefs unite to offer, right in the center of Paris, nougatines, vacherins, Norwegian omelettes alongside ice cream and traditional French sorbet. More info

75 members of this prestigious association gathered in April in the town of Montreux to share their experiences and ideas.More info

In June, Mindel, Chef Consultant for the Center for Culinary Development, will share his classic viennoiserie vision with modern touches, using Valrhona chocolate. More info

A fun sensory exhibition created by Jérémie Runel and Guillermo Ladavière for the Cité du Chocolat … where chocolate takes a thousand shapes and is visually enjoyed. More info

The chocolate firm chooses Germany, one of the most important markets for artisan chocolate, to install a new training center with high-level courses and internationally recognized professors, in line with other Chocolate Academies.More info

The America Chemical Society has released a study that proposes retaining as many polyphenols in cocoa’s toasting stage for a healthier and more intensely flavored chocolate.More info

Jean-Marie Auboine Chocolatier presents a new classroom, detached from the workshop and production space where classes will be taught by renowned chefs with an area dedicated to “Bean to Bar”.More info