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Chocolate Archives - so good.. magazine

Scientists in the UK discover how to create healthier chocolate with a 3D tongue

January 20, 2023 |

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

Trip to Republica del Cacao: Origin and Fine Chocolate

December 19, 2022 |

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

The Northwest Chocolate Festival once again rewards the top chocolate makers in the world

December 9, 2022 |

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

Matéo Attard, France’s 2022 Best Apprentice Chocolatier Pastry Chef

November 16, 2022 |

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

Callebaut launches The Chocolatier’s Kitchen, an ambitious bonbon treaty

November 7, 2022 |

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

Hazelnut Chocolate travel cake by Aabhas Jain

October 18, 2022

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

Lindt’s Gold Bunny wins the battle against Lidl’s rabbit

October 14, 2022 |

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

Cake Acorn with caramel mousse and hazelnut praline by Sylwia Grodzka-Haba

October 13, 2022

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

Tips for choosing and working with chocolate according to The Pastry Alphabet

July 27, 2022 |

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

How to temper chocolate according to Ramon Morató

June 30, 2022 |

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