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

This new couverture is characterized by the absence of conching, an unprecedented texture, and a very reduced list of ingredients.More info

Ramón Morató, Alberto Simionato, Philippe Bertrand, Joël Perriard, and Alexandre Bourdeaux, all of them members of the Chocolate Academy and Barry Callebaut ambassadors, will hold show cookings and workshops.More info

Drawing inspiration from Holi, the Executive pastry chef of the Musaafer restaurant invites guests to indulge in the joy, colors, and flavors of this popular festival.More info

This is the star dessert from The Connaught Patisserie in London that dresses up for key calendar dates.More info

Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info

Books For Chefs brings together two great books by the Danish chef in a single hardcover book.More info

Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info

In this release, François Deremiens uses unrefined sugar sourced from Belgian sugar beets.More info

Inspired by his trips to Costa Rica, the Dutch pastry chef presents this spectacular dessert with a very refreshing interior.More info

According to research, chocolate is irresistible to most people because of the film of fat it releases when it comes into contact with the tongue.More info