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Chocolate Archives - so good.. magazine

Barry Callebaut launches a chocolate made 100% with cocoa fruit

October 9, 2019 |

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

Kirsten Tibballs tête-à-tête with Ramon Morató

October 8, 2019

The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industryMore info

A day with Cacao Barry and Callebaut and his new WholeFruit Chocolate

October 3, 2019 |

So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.More info

Hironobu Tsujiguchi’s chocolates in a documentary

September 5, 2019

Le Chocolat de H is an opportunity to explore the world and the award-winning artisan chocolates of the famous Japanese pastry chef.More info

Cécile Farkas. An overview of different decorative techniques with chocolate

August 16, 2019 |

From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
More info

Nestlé creates the first 70% dark chocolate made only with the cocoa fruit

July 22, 2019 |

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

Salon du Chocolat in Paris celebrates 25 years

June 25, 2019 |

The world of pastry will focus all its attention on the next edition of this event with a space of 2,500 m2 and an all-new Cake Time.More info

Valrhona Sakanti 68%, Grand Cru dark chocolate from Bali

This cuvée was born from the desire of the French chocolate manufacturer to support cooperatives such as the Balinese KSS, which grows crops of increasing quality.More info

‘Chocolate Signature’, Cécile Farkas’ first book

April 18, 2019 |

The book, available in French and English, is a manual on chocolate decorations and bonbons.More info

Kayambe 36%, the ivory chocolate with the lowest sugar content by the Manufacture Cluizel

To get this creamy and smooth chocolate, the company has incorporated grains of real Bourbon vanilla pods.
More info