Chocolate Archives - Page 4 of 11 - so good.. magazine
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.
This cuvée was born from the desire of the French chocolate manufacturer to support cooperatives such as the Balinese KSS, which grows crops of increasing quality.
To get this creamy and smooth chocolate, the company has incorporated grains of real Bourbon vanilla pods.
The specialist in chocolate decorations completes its Nature range with surprising ornaments inspired by one of the most appreciated shellfish.