Couvertures and Chocolate Archives - Page 3 of 6 - so good.. magazine
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.”
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.
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 Bridge
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.
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.
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.
Barcelona plays host over the coming days to a new seminar for the Ambassadors of Barry Callebaut
The great Recipe Book of Artesan Ice Cream serves up 16 recipes for white, dark and milk chocolate ice cream for today’s professional. With these recipes, a whole world of possibilities opens up for those who want to expand the range of chocolate ice creams that they offer, to test new combinations and to work with different coatings and cocoa powder.
Bacterias such as Bifodobacterium or lactic acid are responsible for the assimilation and fermentation of dark chocolate in our intenstines for subsequent conversion into anti-inflammatory elements. Their properties and health benefits for the heart have long been attributed to dark chocolate without knowing exactly why…until now.
Cakes that spin like an LP on a turntable and which display moving images in the classic style of those of the first animations of the old zoetrope devices, country scenes that come to life, which then transform into faces, pastries that stop looking like pastries or figures of all kinds that play with your imagination. Welcome to the topsy-turvy world of the artist Alexandre Dubosc, whose main raw material to work with is chocolate.