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

The specialist in chocolate decorations completes its Nature range with surprising ornaments inspired by one of the most appreciated shellfish.More info

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 moldsMore info

This cake, designed for his wedding with his wife Marta and included in his book, Obsession, is nothing but perfect simplicity.More info

The collection of handmade chocolate decorations inspired by nature offers a finishing touch to any dessert or cake.More info

Chocolate Nation, a museum that is about to open its doors in the city, occupies more than 4,000 m2 and counts on Barry Callebaut as a collaborator.More info

The chocolatier has raised more than £80,000 in a few weeks.More info

Guasare and Milk of Nicaragua have been proclaimed the best chocolates in this well-known competition.More info

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