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

The European manufacturer presents two new concepts: Natura Range and Fast Chocolate Experience.More info

In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.More info

The Austrian chef has just published a book where he unveils incredible creations with naturally formed cocoa butter crystals.More info

His idea is to make a limited edition of chocolate with the cocoa beans he transports on his bicycle from Ecuador and Colombia.More info

We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.More info

Although global warming can have a negative impact, the growing global demand for cocoa can become the best guarantee for the future of chocolate.More info

Dominique Ansel Kitchen, Petrossian Bakery, and Patisserie Chanson are some of the establishments that are participating in the third edition of this charity event.More info

Drawing inspiration from the rich Italian culture of spreadable creams, Four in One delves into this family of products, providing its keys, and offers three interesting suggestionsMore info

In the III Valrhona Hot Chocolate Festival, 10 prestigious pastry shops and chocolatiers will participate around the city.More info

The program of the congress will be structured in three sessions: learn, listen, and lead.More info