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

The combination of exotic fruits and chocolate is joined by an Aisan taste by hibiscus flower in this piece. More info

In this dessert, the Executive Pastry Chef at Dandelion Chocolate wanted to use the company’s 70% Maya Mountain chocolate from Belize and passion fruit, one of her favorite combinations.More info

After a trip with his wife Astrid, the French pastry chef created this sweet cake included in his book, “One Week with Yann Duytsche”.More info

This cake, designed for his wedding with his wife Marta and included in his book, Obsession, is nothing but perfect simplicity.More info

The chef of the Mandarin Oriental Hotel combines flavors that can be found in Perpignan, the city where he resided during his apprenticeship.More info

Lemon and pineapple melts together in this delicacy performed by Korean pastry chef under a French title and with interesting allies like basil and coconut to balance the proposalMore info

The Argentinian pastry chef avoids complex taste associations, and limits himself to combining two or three popular flavors that serve as a bridge between modern pastry and native tastesMore info

The chef has displayed his extensive knowledge in chocolate in an intense masterclass held at L’École Valrhona Brooklyn.More info

A pre-dessert with which the Japanese pastry chef representing Indonesia convinced the jury of C3 Valrhona.More info

Chocolate of pure origin and a reduced load of dairy and sugar to achieve an even more intense result. This is Carles Mampel’s artisan bûche. More info