Clik here to view.
Dry meringue and chocolate ‘popcorn’ by Raúl Bernal
Photos: Ivan Raga One of the great Spanish chocolate talents, Raúl Bernal, who is at the head of LaPaca, shared his ingenuity with chocolate in Four in One with this cute chocolate popcorn. A sweet...
View ArticleClik here to view.
Sudachi, milk chocolate, and soy caramel dessert in a glass by Albert Daví
Albert Daví debuted in so good #25 with one of his products on the cover. His participation in this issue has to do with the celebration of the 25th anniversary of the Chocolate Academy in Barcelona,...
View ArticleClik here to view.
Chocolate cake with orange by Enric Monzonis
Enric Monzonis has a brilliant career full of unique and surprising ideas that we have had the pleasure of enjoying practically since his time at Albert Adrià’s Tickets. For a few years he has been...
View ArticleClik here to view.
Chocolate mousse plated dessert by Andrea Coté
With Andrea Coté, pastry chef at the RPM Seafood in Chicago in so good #24, we delve into a way of understanding restaurant pastry that is far from any desire for sophistication. On the contrary, her...
View ArticleClik here to view.
Sweet ‘N Strong with spicy chocolate by Adrien Bozzolo
As Executive Pastry Chef at Mandarin Oriental Paris, Adrien Bozzolo is in charge of the sweet creations of Sur Mesure Restaurant by Thierry Marx, Camélia, L’Honoré de Cake Boutique, as well as the...
View ArticleClik here to view.
Gateaux Pyramid of Saint Honoré by Adrien Bozzolo
Adrien Bozzolo, Executive Pastry Chef at Mandarin Oriental Paris, is in charge of the sweet creations of Sur Mesure Restaurant by Thierry Marx, Camélia, L’Honoré Cake Boutique, as well as the hotel’s...
View ArticleClik here to view.
The frog cake with yuzu mousse, ginger, chocolate cheesecake and duja crunch...
With a personal style, Joaquin Soriano, one of the protagonists of so good # 24, has made CJSJ (Taichung, Taiwan) achieve growing success in an area not used to French pastry. This unconventional chef...
View ArticleClik here to view.
Forêt Noire with Pâte à Kadaïf, confit framboise and Cherry soaked in brandy...
What drove Masahiko Ozumi, one of the protagonists of so good # 25, to go to France in 2014 was not a passion for pastry-making, but soccer. After graduating from university, he went to Paris and...
View ArticleClik here to view.
Safra with Muhallebi and pine nut and almond dacquoise by Lior Shtaygman
Lior Shtaygman, teacher and manager of the Baking department in Danon – Culinary Institute, located in the port of Tel-Aviv (Israel), is distinguished by his nature-inspired creations. For him, “cakes...
View ArticleClik here to view.
Lemon travel cake by Carles Codina, Four Seasons Madrid
For barely a year, Carles Codina has been the Executive Pastry Chef at the brand new Four Seasons hotel in Madrid. He leaves behind a fruitful stage at the Hofmann restaurant in Barcelona and before...
View Article