Chocolate Bonbons Archives - so good.. magazine
Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon version
In Paris the chocolatier has opened a new point of sale that looks like an art gallery.
This 66% couverture has been created in Cacao Barry’s Or Noir laboratory.
This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personality
White chocolate and dry meringue to surprise us with a result as addictive as the original but with a much sweeter touch
Really interesting creations can come out of a Grand Cru from Madagascar, as the proven professional based in the USA shows here.
An interesting combination of flavors offered by this great American pastry professional.
A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.
A one-of-a-kind couple who has devoted his passion to chocolate and creativity, becoming one of the most populars chocolate creators in the social networks
The Olssøn Barbieri studio connects geology and chocolate in this elegant packaging.