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

This is one of the emblematic cakes included in the book, “50 gâteaux de grands pâtissiers” by Hélène Luzin and whose preparation comes from the great Lyonnais chocolatier.More info

The illustration of the packaging has been made by the New Zealand illustrator, Nadia Flower.More info

A worldwide study by Barry Callebaut reveals that 45% of consumers are not satisfied with the current supply of plant-based milk chocolate. More info

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