Chocolate Archives - Page 2 of 10 - so good.. magazine
By popular demand, the firm launched this couverture which is already available in Europe in early March.
Jordi Roca, Francisco Migoya, Olivier Fernández, and Lisa Vega are some of the pastry chefs who will participate in the event.
This book is a bridge between food art and science. A source of inspiration to discover something new.
The director of ABA School has made this piece only with chocolate and cocoa butter, with no molds.
The chocolates Taiwan # 1 62% Ping Tung and O’Payo Milk 50% chocolates have been recognized as the best in competition overall winners.
The chocolate maker and sculptor has made a sweet replica of the wall, six meters long and three meters high
Attendees, in addition to trying innovative recipes, will collaborate with the non-profit organization, Food Recovery Network.