Chocolate Archives - so good.. magazine
How to temper chocolate according to Ramon Morató
June 30, 2022 | sogoodmagIn 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 | Ana RodríguezResearchers 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, 2022This 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, 2022The Greek chef uses techniques learned in sculpture or wood carving to work with chocolate.More info
Alléno & Rivoire explore French vineyards in their chocolate bars
March 17, 2022 | Ana RodríguezThe Terroirs de France collection proposes pairings of chocolate with champagne and cognac, among other drinks.More info
Vegan chocolate Snack by Attila Meinhart, winner of the WCM Central European qualifier
March 11, 2022The 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
Le Président chocolate cake by Philippe Bernachon
February 18, 2022This 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
La Maison du Chocolat’s nod to Paris in its Valentine’s Day collection
February 4, 2022 | Ana RodríguezThe illustration of the packaging has been made by the New Zealand illustrator, Nadia Flower.More info
Health and flavor, the main reasons for consuming plant-based chocolate
January 14, 2022 | Ana RodríguezA worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info
Milk chocolate, peanut, and maple syrup turrón by Adrià Rodón
December 23, 2021The 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
More info