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

Available in English at Books For Chefs, it is the most mature book by this chef, one of the benchmarks for pastry in the United Kingdom.More info

The Organization ensures that 90% of growers do not have access to enough food and basic necessities.More info

In the book Know Cocoa, the producer shares its knowledge of the infinite possibilities of this ingredient.More info

These cacao powders, each with their own technical benefits, distinct colors, and flavors, are divided into three specific ranges.More info

The agricultural communities of regions such as Vinces, Pacto, and Tucurucha are the starting point of a work to enhance the entire production chain carried out by República del Cacao and that we were able to verify firsthand.More info

In this original creation, in which he puts into practice various finishing techniques, the Greek pastry chef once again demonstrates class, distinction, and a penchant for universal flavors.More info

The chocolate company integrates its different work on sustainability and collaboration with the communities of origin in a report reflecting the results obtained in each of the aspects addressedMore info

Chocolate firm Cacao Barry recently asked its ambassadors around the world to prepare a new creation to celebrate the launch of its revolutionary new chocolate, WholeFruit. This chocolate has the peculiarity that it is made exclusively with ingredients from cocoaMore info

This year Grupo Nutresa, to which Cordillera belongs, has presented a superior performance in twelve sustainable practices.More info

The company has been included as a success story on the global One Planet platform.More info