Chocolate Archives - Page 2 of 12 - so good.. magazine
Milk chocolate, peanut, and maple syrup turrón by Adrià Rodón
December 23, 2021The 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
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A Korean study reveals dark chocolate changes gut microbiota
October 8, 2021 | Ana RodríguezThe 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 | Jaume CotA 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, 2021A 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 | Ana RodríguezThe 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 | Ana RodríguezCuzco 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 | sogoodmagIn 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 | Ana RodríguezIn 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, 2021Balanced 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 | Ana RodríguezThis 66% couverture has been created in Cacao Barry’s Or Noir laboratory.More info