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

His idea is to make a limited edition of chocolate with the cocoa beans he transports on his bicycle from Ecuador and Colombia.More info

We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.More info

Although global warming can have a negative impact, the growing global demand for cocoa can become the best guarantee for the future of chocolate.More info

Dominique Ansel Kitchen, Petrossian Bakery, and Patisserie Chanson are some of the establishments that are participating in the third edition of this charity event.More info

Drawing inspiration from the rich Italian culture of spreadable creams, Four in One delves into this family of products, providing its keys, and offers three interesting suggestionsMore info

In the III Valrhona Hot Chocolate Festival, 10 prestigious pastry shops and chocolatiers will participate around the city.More info

The program of the congress will be structured in three sessions: learn, listen, and lead.More info

Ideal, rounded chocolates, storage, and many more aspects on dragees are analyzed in-depth in the book Four in One.More info

In collaboration with the chocolate bar brand Mars, they are modifying the DNA of small cocoa plants to make them more resistant to adverse conditions.More info

Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.More info