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

The 1,500 m2 facility features the world’s largest chocolate fountain and Lindt store, an interactive museum, a research and development center, a chocolate workshop where courses will be held, and the first Lindt café in this country.More info

Wastes from the food industry that are actually rich in polyphenols can help to get healthier foods and give new value to other derivatives of cocoaMore info

The Barbara Luijckxn brand expands its chocolate jewelry collection range.
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1,500 outlets for pastry, bakery, chocolate and ice cream businesses from around the world have already registered.More info

The original Italian collection can be purchased in its entirety on the chocolateworld.be website.More info

By popular demand, the firm launched this couverture which is already available in Europe in early March.More info

The biennial conference, which will take place in June in Switzerland, will be divided into three sessions: Explore, Empower, and Engage.More info

Casa Cacao, Jordi Roca’s great chocolate dream, finally opens its doors in the same city of El Celler de Can RocaMore info

Barry Callebaut presents Mona Lisa 3D Studio, innovative technology that allows you to print creations never before seen with high-end couvertures and on a large scale.More info

Jordi Roca, Francisco Migoya, Olivier Fernández, and Lisa Vega are some of the pastry chefs who will participate in the event.More info