Chocolate Archives - so good.. magazine
Scientists in the UK discover how to create healthier chocolate with a 3D tongue
January 20, 2023 | Ana RodríguezAccording 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 | Jaume CotThe 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 | Santiago CorralGreen 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 | Ana RodríguezAttard 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 | Ana RodríguezThe book, available in English at Books For Chefs, contains more than 200 recipes.More info
Hazelnut Chocolate travel cake by Aabhas Jain
October 18, 2022The 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 | Ana RodríguezAfter 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, 2022Inspired 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 | sogoodmagIn 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 | sogoodmagIn his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info