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

In his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info

Researchers from the University of Amsterdam, the University of Delft, and Unilever claim that the spiral shape, obtained using a 3D printer, is ideal for maximum flavor.More info

This is the recipe included in the intensive course taught by Derek Poirier and Guillaume Roesz at l’École Valrhona Brooklyn.More info

The Greek chef uses techniques learned in sculpture or wood carving to work with chocolate.More info

The Terroirs de France collection proposes pairings of chocolate with champagne and cognac, among other drinks.More info

The pastry chef of the Four Seasons Hotel Gresham Palace in Budapest won over the jury of the semifinal of the World Chocolate Masters and will participate in the grand final in October.More info

This is one of the emblematic cakes included in the book, “50 gâteaux de grands pâtissiers” by Hélène Luzin and whose preparation comes from the great Lyonnais chocolatier.More info

The illustration of the packaging has been made by the New Zealand illustrator, Nadia Flower.More info

A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info

The young promise of the Chocolate Academy reconverts the bar format from chocolate to circular design within the turrones collection (nougats) for this Christmas in Spain
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