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Chocolate Archives - so good.. magazine

Matéo Attard, France’s 2022 Best Apprentice Chocolatier Pastry Chef

November 16, 2022 |

Attard 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 |

The book, available in English at Books For Chefs, contains more than 200 recipes.More info

Hazelnut Chocolate travel cake by Aabhas Jain

October 18, 2022

The 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 |

After 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, 2022

Inspired 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 |

In 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 |

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

The perfect chocolate is shaped like a spiral according to science

May 26, 2022 |

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

Waïna Norohy Vanilla Snack by Derek Poirier and Guillaume Roesz

May 12, 2022

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

Walk in the Forest Tart with chocolate and hazelnut gianduja ganache by Giorgos Avgeros

April 25, 2022

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