Couvertures and Chocolate Archives - Page 2 of 6 - so good.. magazine
The chef has just joined this prestigious club, formed by more than 100 pastry chefs and chocolatiers from more than 20 countries.
At the Salon du Chocolat the names of the Awards du Chocolat 2015 winners were unveiled, a competition where the search for creativity, excellence, flavor, or a master chocolatiers’ know-how are awarded.
The Executive Pastry Chef at South Congress Hotel, renowned for her culinary excellence and contributions to the world of pastry, joins the club of ambassadors for this French brand.
The shop, located in the neighborhood of Williamsburg, now has a cleaner, minimalist aesthetic, consistent with Rick and Michael’s chocolate philosophy.
Earlier this year, Oki Sato, head of the Japanese studio Nendo, was named Designer of the Year by Maison & Objet.
He created nine pieces of chocolate measuring 26 x 26 x 26 cm on the occasion of the Paris
A team of researchers from the University of Leuven and the Flanders Institute for Biotechnology (Belgium) has begun an investigation, in which Barry Callebaut has been active, on one of the fundamental processes in the development of good chocolate: fermentation.
Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.