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

The director of ABA School has made this piece only with chocolate and cocoa butter, with no molds.More info

The chocolates Taiwan # 1 62% Ping Tung and O’Payo Milk 50% chocolates have been recognized as the best in competition overall winners.More info

The chocolate maker and sculptor has made a sweet replica of the wall, six meters long and three meters highMore info

Attendees, in addition to trying innovative recipes, will collaborate with the non-profit organization, Food Recovery Network.More info

After canceling the previous edition, the 19th edition of the competition returns strongly.More info

From March 2020 to January 2021, the national selections will be carried out in 20 countries.More info

This vibrant flavor, with no dairy or gluten, reaches the North American market.
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In response to consumer needs for tasty, nutritious, and responsible foods, the manufacturer presents WholeFruitChocolate, included in the new category of food and drinks, Cacaofruit Experience.More info

The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industryMore info

So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.More info