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

The 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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The trial, carried out at Seoul National University, directly links increased Blautia obeum bacteria with improved mood.More info

A phospholipid component of cocoa butter could facilitate a stable crystallization of chocolate in a much more agile and affordable process for any professionalMore info

A 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

The chef has devised this range of sweet soaps for Mother’s Day.More info

Cuzco 80 chocolates and Oh la vache! Morropón Milk 60% have been proclaimed the Best in competition.More info

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info

In this e-book available at Books For Chefs, the Danish pastry chef, in addition to revealing interesting recipes, includes all kinds of adviceMore info

Balanced flavors, contrasting textures, and personal decoration come together in this dessert designed by the Executive Pastry Chef of the Mandarin Oriental Paris.More info

This 66% couverture has been created in Cacao Barry’s Or Noir laboratory.More info