Chocolate Archives - Page 3 of 10 - so good.. magazine
From March 2020 to January 2021, the national selections will be carried out in 20 countries.
This vibrant flavor, with no dairy or gluten, reaches the North American market.
In response to consumer needs for tasty, nutritious, and responsible foods, the manufacturer presents WholeFruitChocolate, included in the new category of food and drinks, Cacaofruit Experience.
The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industry
So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.
Le Chocolat de H is an opportunity to explore the world and the award-winning artisan chocolates of the famous Japanese pastry chef.
From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
The company uses cocoa pulp for the first time as an ingredient to naturally sweeten chocolate.