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Couvertures and Chocolate Archives - Page 3 of 6 - so good.. magazine

Feathers and Brazilian homes, Enric Rovira’s Easter protagonists

April 9, 2015 |

This Easter, Enric Rovira has once again surprised us with two very different, creative and stimulating chocolate proposals, in addition to the magnificent collection of Easter monas that this chocolatier began 20 years ago.More info

Cyril Prud’homme makes a claim for Ecuadorian chocolate

April 7, 2015 |

Over the years Ecuador has managed to distinguish itself as a producer of fine cocoa in the world. Now the challenge is to place it on the map of countries associated with high-end chocolate. It is one of the major objectives of the second book by the French chef based in Quito, Cyril Prud’homme. “Chocolat by Cyril” is a way to also bring education to the South American country to combat the high consumption of chocolate substitutes, both among consumers and professionals.More info

A new method to achieve a healthier and sweeter chocolate has been investigated

April 1, 2015 |

The America Chemical Society has released a study that proposes retaining as many polyphenols in cocoa’s toasting stage for a healthier and more intensely flavored chocolate.More info

Chocolate and raspberry éclair by Antony Prunet

January 28, 2015

Antony Prunet: “If there are still paths to explore?, I think there is no better path than to love this business, be passionate, sweet, be curious, love fine products and work really hard to get the best result every time.”More info

Fourth Edition of Chocolate by Ramon Morató, updated and more affordable

December 17, 2014 |

The newest edition of one of the great professional books on chocolate is now available. This singular work received much recognition and prestige in recent years and this updated version maintains all the quality of the earlier editions but with fewer pages and an even more competitive price.More info

Valrhona opens its fourth École du Grand Chocolat in New York

December 15, 2014 |

The seed that was first planted at Tain l`Hermitage by Frédéric Bau, L’École du Grand Chocolat, now flourishes in its fourth global location, in one of the most enchanting areas in New York, the Dumbo neighbourhood, beside the Brooklyn BridgeMore info

Chocolate Christmas Balls by Michel Willaume

December 5, 2014

Chocolate balls, as well as being highly suitable as Christmas treats, are ideal for making desserts that contain different elements. This is exactly what Michel Willaume set out to demonstrate in a work that blends the flavours of pistaccio, cherry and chocolate.More info

New Chocolate Museum in Belgium

November 7, 2014 |

Chocolate is currently very much in fashion with a wide variety of initiatives springing up that are dedicated to this ingredient. One example is the Belgian Chocolate Village, a curated museum of 900 square metres, housed in an old chocolate factory.More info

Jean-Paul Hevin’s spectacular chocolate Kong surprise

October 30, 2014 |

To celebrate the 20th anniversary of the Salon du Chocolat, chocolatier Jean-Paul Hevin created a stunning chocolate version of King Kong with the help of the artist Richard Orlinski.More info

International Ambassadors Seminar of Barry Callebaut in Barcelona

September 8, 2014

Barcelona plays host over the coming days to a new seminar for the Ambassadors of Barry CallebautMore info