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

The last edition of the fair gathered 110,000 visitors, more than 500 participants from 60 countries, ambitious competitions, and more than 50 demonstrations by great chefs.More info

In collaboration with l’École Valrhona Brooklyn and Nicolas Botomisy, the couture cake master has introduced the art of sugar flowers and cakes to a group of students. More info

In addition to the first prize, the Japanese pastry chef has won the People’s Prize, the Artistic Prize, and the Tasting Prize.More info

The Dutch chef was inspired by the famous sunrise in Asia to make this petite delicacy.More info

The European manufacturer presents two new concepts: Natura Range and Fast Chocolate Experience.More info

In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.More info

The Austrian chef has just published a book where he unveils incredible creations with naturally formed cocoa butter crystals.More info

His idea is to make a limited edition of chocolate with the cocoa beans he transports on his bicycle from Ecuador and Colombia.More info

We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.More info

Although global warming can have a negative impact, the growing global demand for cocoa can become the best guarantee for the future of chocolate.More info