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Chocolate Archives - Page 8 of 9 - so good.. magazine

Le Quartier des Ânes, Swiss chocolate with donkey’s milk

November 29, 2016 |

In Morges, Gérard Fornerod, in collaboration with Eurolactics, presents a tasty chocolate which is very nutritious and suitable for all of those who are intolerant to the proteins in cow’s milk.More info

Bonnat Chocolatier and Fruition stand out in the International Chocolate Awards

October 18, 2016 |

The chocolates Selva Maya and Marañón Milk have been chosen as the best in the World’s only fully independent international fine chocolate competition. More info

Chocolate in a New Era. Sustainability, Innovation and Education

October 13, 2016 |

Chocolate is entering a new era of challenge, with fresh insight, innovation, smart sustainability and consumer education central to its survival. A new phase which has been analysed today at the Academy of Chocolate Conference 2016.More info

Chocolate and design come together in the Xoco 3d printer

August 31, 2016 |

A glass dome, multicolor LED lights, and a mobile application to control the designs and order of each print. Thus is the delightful chocolate 3D printer.More info

Low-fat chocolate created in Philadelphia

June 29, 2016

Researchers at Temple University claim that fat can be reduced in chocolate during the manufacturing process with electro-rheology.More info

The British chocolates competing for the International Chocolate Awards

June 27, 2016 |

The second British National Competition has selected those who will be participating in the grand final of this independent chocolate competition. More info

Research to improve the quality of chocolate with ultrasounds in Belgium

June 6, 2016 |

Researchers at KU Leuven have developed a new technique that sends out ultrasonic waves into cocoa butter to see whether it crystallizes correctly.More info

Velvet chocolate crystals in a scientific study

April 22, 2016 |

The chocolatier Enric Rovira and the Crystallography Group at the UB present the results of a study which details the polymorphic evolution of chocolate crystals depending on the temperature scale used. More info

Chocolate is the leitmotiv of the book, “Food Chocolate Design”

January 13, 2016 |

Sixteen recipes, 32 illustrations, and an exclusive alphabet make up this book about not only chocolate, but also graphic design. More info

Perugia gathers chocolate lovers once again this year

October 23, 2015 |

These days, the streets and squares of the Italian city have become a space of exhibitions, talks, and tastings dedicated to this cocoa derivate.More info