Couvertures and Chocolate Archives - so good.. magazine
To achieve the creamy mouthfeel and flavor, Callebaut extracts a 100% vegetable milk-alternative from the chufa plant, which is very respectful of the environment
This year Grupo Nutresa, to which Cordillera belongs, has presented a superior performance in twelve sustainable practices.
The company has been included as a success story on the global One Planet platform.
In order to get the perfect chocolate chip, chef Lisa Vega and industrial designer Remy Labesque have worked together.
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.