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

By popular demand, the firm launched this couverture which is already available in Europe in early March.More info

The biennial conference, which will take place in June in Switzerland, will be divided into three sessions: Explore, Empower, and Engage.More info

Casa Cacao, Jordi Roca’s great chocolate dream, finally opens its doors in the same city of El Celler de Can RocaMore info

Barry Callebaut presents Mona Lisa 3D Studio, innovative technology that allows you to print creations never before seen with high-end couvertures and on a large scale.More info

Jordi Roca, Francisco Migoya, Olivier Fernández, and Lisa Vega are some of the pastry chefs who will participate in the event.More info

This book is a bridge between food art and science. A source of inspiration to discover something new.More info

The director of ABA School has made this piece only with chocolate and cocoa butter, with no molds.More info

The chocolates Taiwan # 1 62% Ping Tung and O’Payo Milk 50% chocolates have been recognized as the best in competition overall winners.More info

The chocolate maker and sculptor has made a sweet replica of the wall, six meters long and three meters highMore info

Attendees, in addition to trying innovative recipes, will collaborate with the non-profit organization, Food Recovery Network.More info