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

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

Le Chocolat de H is an opportunity to explore the world and the award-winning artisan chocolates of the famous Japanese pastry chef.More info

From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
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The company uses cocoa pulp for the first time as an ingredient to naturally sweeten chocolate.More info

The world of pastry will focus all its attention on the next edition of this event with a space of 2,500 m2 and an all-new Cake Time.More info

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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