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

The Assistant Director of Culinary Studies of the Indian School of Hospitality says that creating new cakes every day is the driving force in his life.More info

After four years of legal battle, the German supermarket chain will not be able to sell its chocolate bunnies due to their close resemblance to those of the Swiss brand.More info

Inspired by autumn, this pastry chef imagines the flavor of an acorn, which is very popular in Poland.More info

In the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.More info

In his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info

Researchers from the University of Amsterdam, the University of Delft, and Unilever claim that the spiral shape, obtained using a 3D printer, is ideal for maximum flavor.More info

This is the recipe included in the intensive course taught by Derek Poirier and Guillaume Roesz at l’École Valrhona Brooklyn.More info

The Greek chef uses techniques learned in sculpture or wood carving to work with chocolate.More info

The Terroirs de France collection proposes pairings of chocolate with champagne and cognac, among other drinks.More info

The pastry chef of the Four Seasons Hotel Gresham Palace in Budapest won over the jury of the semifinal of the World Chocolate Masters and will participate in the grand final in October.More info