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Couvertures and Chocolate Archives - Page 5 of 6 - so good.. magazine

The French pastry chefs design a spectacular Easter

April 4, 2012 |

The French pastry chefs’ talent has no limits. Pierre Hermé, Christophe Michalak, Arnaud Larher, Jean-Paul Hevin, Pierre Marcolini, Pascal Caffet, la Maison du Chocolat, Stéphane Glacier, Patrice Chapon, Patrick Roger, Emmanuel Ryon… They all have worked hard to design a new line of chocolate eggs and figures for Easter.More info

Rovira now explores natural fragrances

January 18, 2012 |

Enric Rovira has long created new products in collaboration with experts and artists from other areas outside the chocolate and patisserie industry. And the results couldn’t have been better, with the launch of assortments that have started trends.More info

How to choose the right packaging for chocolate?

January 10, 2012 |

The added value that packaging has in the chocolate industry is nowadays an evident fact to be taken into account, since packaging has turned out to be an excellent communication tool through which the image and value of a brand can be transmitted. For that reason, the research done by the managers of the Salon du Chocolat in Paris is highly interesting. In it, six successful trends are proposed which can assist a chocolatier to choose the perfect packaging for their products.More info

Chocolatier of the Year 2012

November 17, 2011 |

The Chocolate Academy of Chicago and Cacao Barry® are searching for the Chocolatier of the Year in 2012 in its annual L’Art du Chocolatier Challenge, a competition that encourages creativity and expertise in designing and executing original creations.More info

19 chocolatiers to win the World Chocolate Masters 2011

August 10, 2011 |

A new edition of the World Chocolate Masters, one of the most prestigious and spectacular competitions, will be held during the Professional Salon du Chocolate in Paris, from 19th to 21st October this year. On this occasion, a total number of 19 professionals will show their best by making an artistic piece, a cake, a dessert and assorted bonbons based on the theme ‘Cacao, a gift from Quetzalcoatl’.More info

Essência de cacau, Brazil

June 15, 2011

An amazing trip to the cocoa plantations in Brazil. About 100 master pastry chefs and chocolatiers from all over the world as protagonists. The Spanish pastry chef Jordi Farrés share with us this funny video with Spanish ambassadors. BarryMore info

Hexagonal eggs, by Enric Rovira

April 15, 2011 |

Chocolatier Enric Rovira’s proposals keep reminding us that chocolate has no boundaries. His new Easter eggs collection is most appealing due to the minimalist –as well as effective– concept it conveys. This is a collection of assorted eggs whose cross-sections tend to hexagons and which show six vertical edges.More info

Codes, capsules, shadows and contours

February 10, 2011 |

Half a dozen of eggs is a collection of six surprisingly original Easter eggs. Based on pure geometric lines, biggest respect for ingredients and an aesthetic position linked to minimalism, Rubén Álvarez’s creativity shows how many possibilities the figure of an oval has. The name of this collection clearly anticipates the type of game this chocolatier wants to begin with his interlocutors.More info

Patrick Roger creates a giant Christmas tree made of chocolate

December 2, 2010 |

Patrick Roger surprises Paris once again with the creation of a giant chocolate Christmas tree ten meters
in height and weighing nearly four tons. Roger and his team took about a month to finish this grand
chocolate pieceMore info

Second Edition of ‘Chocolate’, Ramon Morató’s masterpiece

November 4, 2010 | 1

A tremendous success is the best definition for Ramon Morató’s ‘Chocolate’, a book published by Grupo Vilbo. Not only due to the thousands of copies sold so far, but also thanks to the countless praises and honors which both the author and the publishing house have received from professionals all over the world.More info