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

This cuvée was born from the desire of the French chocolate manufacturer to support cooperatives such as the Balinese KSS, which grows crops of increasing quality.More info

The book, available in French and English, is a manual on chocolate decorations and bonbons.More info

To get this creamy and smooth chocolate, the company has incorporated grains of real Bourbon vanilla pods.
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The specialist in chocolate decorations completes its Nature range with surprising ornaments inspired by one of the most appreciated shellfish.More info

Our Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without moldsMore info

This cake, designed for his wedding with his wife Marta and included in his book, Obsession, is nothing but perfect simplicity.More info

The collection of handmade chocolate decorations inspired by nature offers a finishing touch to any dessert or cake.More info

Chocolate Nation, a museum that is about to open its doors in the city, occupies more than 4,000 m2 and counts on Barry Callebaut as a collaborator.More info

The chocolatier has raised more than £80,000 in a few weeks.More info

Guasare and Milk of Nicaragua have been proclaimed the best chocolates in this well-known competition.More info