Chocolate Archives - Page 8 of 9 - so good.. magazine
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.
The chocolates Selva Maya and Marañón Milk have been chosen as the best in the World’s only fully independent international fine chocolate competition.
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.
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.
Researchers at Temple University claim that fat can be reduced in chocolate during the manufacturing process with electro-rheology.
The second British National Competition has selected those who will be participating in the grand final of this independent chocolate competition.
Researchers at KU Leuven have developed a new technique that sends out ultrasonic waves into cocoa butter to see whether it crystallizes correctly.
Sixteen recipes, 32 illustrations, and an exclusive alphabet make up this book about not only chocolate, but also graphic design.
These days, the streets and squares of the Italian city have become a space of exhibitions, talks, and tastings dedicated to this cocoa derivate.