Couvertures and Chocolate Archives - Page 6 of 6 - so good.. magazine
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.
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
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.
Starting with 2,500 pounds of some of the world’s best chocolate from Barry Callebaut the five contestants of the 2010 World Chocolate Masters U.S. selection competition didn’t waste any time over the two-day event, creating five different chocolate masterpieces, including a plated dessert, a multi-layered mousse cake, molded and hand-dipped pralines, and a towering showpiece made entirely out of chocolate.
We have reasons to celebrate. We must applaud the joint collaboration of chocolate manufacturers, universities, cocoa farmers worldwide and even the almighty IT giant IBM to promote an investigation which will complete the cocoa genetic map and be made available to the world. Its free access will avoid a product’s intellectual property, which will come from this genetic information, does not become a barrier. In this way the sector benefits from the advances in science and secures its viability.