Couvertures and Chocolate Archives - so good.. magazine
This new collection adapts to the dietary preferences of modern consumers and helps pastry shops create desserts without refined sugar.
Pastry Chef’s Boutique presents, together with the French chef, this exclusive line that reflects the hues of natural flavors.
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.
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.
The flavonoids in cocoa improve our memory, reasoning, and reaction capacity.
The champion of World Chocolate Masters 2009 quit Grand Hyatt Tokyo and open his own pastry shop back in Kobe, where he was born and raised. Against all odds, his annual sales reached to one hundred million yen.
The chef has just joined this prestigious club, formed by more than 100 pastry chefs and chocolatiers from more than 20 countries.