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

This new product, which has no added sugar, can be applied to many pastry recipes.More info

In response to consumer needs for tasty, nutritious, and responsible foods, the manufacturer presents WholeFruitChocolate, included in the new category of food and drinks, Cacaofruit Experience.More info

The company uses cocoa pulp for the first time as an ingredient to naturally sweeten chocolate.More info

With this agreement, the Belgian firm will be able to offer a wider range of decorations for cakes.More info

The merging of both companies will strengthen Dobla’s growth capabilities and expand Irca’s geographical presence.More info

A visit to the facilities of this firm in Vietnam allows us to appreciate the originality and delicacy of its repertoire of more than 500 different chocolate decorations.More info

AUI Fine Foods proposes chocolatiers, chefs, and industry professionals to make their own chocolate creations with the help of culinary experts.More info

AUI, which has distributed Felchlin products through 2017 alongside SCFF, will be the sole distributor as of January 2018.More info

The ally of chefs is remodeling its showroom with which it wants to inspire the senses and create synergistic relationships.More info

Ramon Morató offered a one day demonstration of innovative chocolate techniques in Japan an the EZtemper played a major role.More info