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

To achieve the creamy mouthfeel and flavor, Callebaut extracts a 100% vegetable milk-alternative from the chufa plant, which is very respectful of the environmentMore 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

In order to get the perfect chocolate chip, chef Lisa Vega and industrial designer Remy Labesque have worked together.More info

This new collection adapts to the dietary preferences of modern consumers and helps pastry shops create desserts without refined sugar.More info

Pastry Chef’s Boutique presents, together with the French chef, this exclusive line that reflects the hues of natural flavors.More info

The merging of both companies will strengthen Dobla’s growth capabilities and expand Irca’s geographical presence.More info

The Club des Croqueurs de Chocolat presented its recognized awards for excellence to ten French and two international chocolatiers within the framework of the Salon du Chocolat in Paris. More info

A new theory, developed by the team of engineers from the Massachusetts Institute of Technology (MIT), has been inspired by the work of artisan chocolatiers when creating uniformly smooth shells and precisely tailor their thickness.More info

Olivier Fernandez takes advantage of the EPGB’s Master in Chocolate to update his forays into homemade chocolate with a collection of three selected origins. More info