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

An Italian architect has shaped traditional Sicilian utensils such as containers for ricotta or traps for shellfish. The objective: showcasing the rich culture of this island.More info

Last June, Poudland announced the launch in the UK of the new Twin Peaks chocolate bar, with a distinctive British flavor. However, the product has not reached store shelves after receiving a legal letter from Mondelez International, maker of Toblerone,More info

Epicatechin is a molecule present in chocolate that can kill cancer cells selectively without affecting normal cells.More info

Three students from Georgetown University have been selected by Domori to continue a field research centered on getting chocolate to be consumed in the summer.More info

The Swiss-born chocolatier devoted a year of his life to this exhaustive life-size recreation.More info

People who consume between two and six weekly servings of chocolate are up to 20% less likely to develop atrial fibrillation.More info

Robert Collignon recovers the idea of the freeze-dried ice cream launched in the past to feed astronauts in space, but made in a less industrial way and with organic ingredients.More info

The jury consists of four great names in French pastry: Philippe Conticini, Pierre Hermé, Frédéric Bau, and Cyril Lignac.More info

Marike Van Beurden, Hans Ovando, Javier Guillén, and Emmanuele Forcone are some of the pastry chefs who will share techniques, knowledge, and experiences throughout 2017.More info

Chocolate enjoys a new and unique setting in which to shine thanks to the expertise of Marc Aumont.More info