Chocolate Archives - Page 2 of 9 - so good.. magazine
Le Chocolat de H is an opportunity to explore the world and the award-winning artisan chocolates of the famous Japanese pastry chef.
From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
The company uses cocoa pulp for the first time as an ingredient to naturally sweeten chocolate.
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.
To get this creamy and smooth chocolate, the company has incorporated grains of real Bourbon vanilla pods.
The specialist in chocolate decorations completes its Nature range with surprising ornaments inspired by one of the most appreciated shellfish.
Our Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without molds
This cake, designed for his wedding with his wife Marta and included in his book, Obsession, is nothing but perfect simplicity.