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

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

The agricultural communities of regions such as Vinces, Pacto, and Tucurucha are the starting point of a work to enhance the entire production chain carried out by República del Cacao and that we were able to verify firsthand.More info

Green bean to bar Chocolate, OmNom, Dandelion, Barcelona Chocolate Company, Scharffen Berger, and Cuna De Piedra are some of the winners.More info

Attard has beaten eight other contestants in this new competition organized by the Confédération des Chocolatiers Confiseurs.More info

The book, available in English at Books For Chefs, contains more than 200 recipes.More info

The Assistant Director of Culinary Studies of the Indian School of Hospitality says that creating new cakes every day is the driving force in his life.More info

After four years of legal battle, the German supermarket chain will not be able to sell its chocolate bunnies due to their close resemblance to those of the Swiss brand.More info

Inspired by autumn, this pastry chef imagines the flavor of an acorn, which is very popular in Poland.More info

In the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.More info

In his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info