Coffee Archives - so good.. magazine
Coffee Caramel Macarons by Damien Wager
June 28, 2023Snack that makes the most of cocoa powder and is included in the book, Cocoa.More info
Coffee dessert with caramel star anise, sablé buckwheat, and ice cream by Tom Coll
March 21, 2023This is one of the elegant sweet dishes that Tom Coll creates for the luxurious Burj Al Arab in Dubai.
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Coffee husk, almond, cocoa, and blonde chocolate cake by Dimitris Economides
October 10, 2022In 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
Espresso coffee and chocolate cake by Jan Proot
January 5, 2022One of those pastry temples you cannot miss if you visit Belgium is DelRey, run now by the fourth generation with Jan Proot at the forefront. In this oval shape cake Araguani chocolate acts as a dance partner of coffee ingredientMore info
Chocolate truffle with coffee petit four by Marco d’Andrea
May 18, 2020In the shape of a circle, this dish invites diners to mix all the ingredients in a spoon and savor them simultaneously.More info
Coffee, lemon and rice plated dessert by Rory Macdonald
May 8, 2020Espresso with lemon zest is a typical Italian drink and what inspired the American pastry chef to create this recipe.More info
Café con leche choux with chocolate and vanilla whipped cream by Stefan Riemer
April 28, 2020Stefan Riemer, Executive Pastry Chef at the Flavor Lab at Walt Disney World, has been inspired by a Salvador Dali favorite, the Rhino Hat, to create this sweet dessert. Long live art!More info
Alpaco chocolate and coffee entremet by Patrice Demers
October 10, 2019The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.More info
Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sugar free, by MOF David Briand
June 20, 2019The pastry chef of the École Valrhona, which has recently received the MOF title, has used maltitol, buckwheat, and rice flour to make this individual piece.More info
Bahia hazelnut tart with white chocolate and coffee whipped ganache by Paul Saiphet
May 10, 2019Here is one of the delicious desserts with which the Varlhona Pastry Chef has once again demonstrated his extensive chocolate knowledge at L’École Valrhona Brooklyn.
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