so good.. magazine – The magazine of the haute pâtisserie

Lippo, Morel, Arnaud, and Forcone are some of the professionals who will give 100% hands-on workshops in the next edition of this well-known pastry event.
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Antonio Bachour, Marc Ducobu, Davide Malizia, Christophe Morel and Hans Ovando are just some of the names featured in this high-flying academic calendar.More info

The pastry chef showed how to elaborate a number of creations, from an artistic chocolate piece to glasses, cakes, and tarts, in Melissa Coppel and Jean-Marie Auboine’s school in Las Vegas. More info

The French master glacier demonstrated some of his most personal creations in Jean-Marie Auboine Chocolates’ classroom, from his Tart’ice to his ice cream hamburgers. More info

Jean-Marie Auboine Chocolatier presents a new classroom, detached from the workshop and production space where classes will be taught by renowned chefs with an area dedicated to “Bean to Bar”.More info

Following on from her experiences with desserts in retaurants and hotels, the Colombian, Melissa Coppel, aims to bring a new freshness and creativity to the chocolaterie. She leaves no stone unturned in exploring the possibilities in flavouring, in imagining and playing with new techniques and compositions. This renewed vision of the chocolaterie not only inspires the day to day work in Jean-Marie Auboine Chocolates, but also strongly impacts the content of the courses that are offered in the chocolaterie workshop in Las Vegas.More info