Image Image Image Image Image Image Image Image Image Image

Chocolate Archives - Page 2 of 12 - so good.. magazine

Milk chocolate, peanut, and maple syrup turrón by Adrià Rodón

December 23, 2021

The 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

A Korean study reveals dark chocolate changes gut microbiota

October 8, 2021 |

The trial, carried out at Seoul National University, directly links increased Blautia obeum bacteria with improved mood.More info

Canadian scientists come up with a method to simplify and perfect chocolate tempering

September 7, 2021 |

A phospholipid component of cocoa butter could facilitate a stable crystallization of chocolate in a much more agile and affordable process for any professionalMore info

Chocolate, cocoa, and citrus L’éveil cake by Nina Métayer

August 16, 2021

A star that entices the awakening –l’eveil in French– one of the signature creations with which the French chef appears in so good # 26More info

Patrick Roger and his creative imitation soaps

June 2, 2021 |

The chef has devised this range of sweet soaps for Mother’s Day.More info

Cacaosuyo and Qantu, overall winners at the International Chocolate Awards

May 20, 2021 |

Cuzco 80 chocolates and Oh la vache! Morropón Milk 60% have been proclaimed the Best in competition.More info

Five different ways of approaching the chocolate coulant while maintaining its essence

April 6, 2021 |

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info

30 chocolate entremets by Maja Vase are gathered in an e-book

March 31, 2021 |

In this e-book available at Books For Chefs, the Danish pastry chef, in addition to revealing interesting recipes, includes all kinds of adviceMore info

Sweet ‘N Strong with spicy chocolate by Adrien Bozzolo

February 12, 2021

Balanced flavors, contrasting textures, and personal decoration come together in this dessert designed by the Executive Pastry Chef of the Mandarin Oriental Paris.More info

Love, the custom chocolate by Chris Ford, star of his Valentine’s collection

January 29, 2021 |

This 66% couverture has been created in Cacao Barry’s Or Noir laboratory.More info