Chocolate Archives - so good.. magazine
This new couverture is characterized by the absence of conching, an unprecedented texture, and a very reduced list of ingredients.
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.
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.
This is the star dessert from The Connaught Patisserie in London that dresses up for key calendar dates.
Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative Week
Books For Chefs brings together two great books by the Danish chef in a single hardcover book.
Four recipes to get the most out of the combination of fruit and chocolate by Guittard & Les Vergers BoironMay 23, 2023 | sogoodmag
Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.
In this release, François Deremiens uses unrefined sugar sourced from Belgian sugar beets.
Inspired by his trips to Costa Rica, the Dutch pastry chef presents this spectacular dessert with a very refreshing interior.
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.