Currently, cocoa is more expensive than copper. For the first time in history, a ton costs $10,000 and the price of grain has risen 135% so far this year. To talk about how this situation will affect the production and consumption of chocolate worldwide, we interviewed Helen López Vásquez. This journalist and lecturer specialized in chocolate culture attended the World Cocoa Conference 2024 in Brussels from April 21 to 24, one of the most important cocoa events internationally. Don’t miss out on some of her conclusions!   You have just attended a World Chocolate Conference. Tell us a litt ..read more

Francisco Moreira was like many other young people who are initially attracted to cooking but end up discovering that their true path lies in patisserie, “after three years and three internships, I discovered that the pastry world had so much to do with me, and that is when I knew that I wanted to become a pastry chef,” he explains. From then on, this Portuguese chef embarked on a dizzying professional career that took him to five-star hotels, Michelin restaurants, a TV show called ‘ADN Pasteleiro’ in which he emerged victorious and an international adventure, first in Spain at the M.B. Restau ..read more

The University of East London (UEL), with the support of the sugar company Tate & Lyle Sugars and the Grimshaw architecture studio, has developed an innovative construction material that has already won international awards. It is called Sugarcrete and has been created by mixing sugar cane fibers left over from sap extraction, known as bagasse, with custom-made mineral and sandy binders. After two years of development, the UEL ensures that Sugarcrete can be used and reused in new or existing structures, replacing both brick and concrete. Likewise, it ensures that it is four to five times l ..read more

Last February, Valrhona Sélection organized ‘Odyssey of Taste’ to inspire professional and amateur chefs, in Chijmes (Singapore). In this event they showed the artisan, confectionery skills, and commitment to sustainability of their brands Valrhona, Norohy, Sosa, Adamance, and República del Cacao. All of these firms belong to a global community of companies that supports a more inclusive, equitable, and regenerative economy. They are also B Corp certified and promote practices such as ethical sourcing, complete traceability of all raw materials, and partnerships with local producers. At ‘Odyss ..read more

  Yann Couvreur continues to expand his brand. The French chef, who currently has 17 boutiques in Paris, Seoul, Dubai, Riyadh, Doha, and other cities around the world, has just opened his first café-pâtisserie in Miami (United States) in the artistic neighborhood of Wynwood. “For this unique destination, traditional French codes are reinterpreted to set the tone for flourishing brand, embracing the more festive spirit in Miami that we find in the colored mirror wall as well as the storefront coffee which has been imagined in the colors of the vibrant city in a more graphic spirit”, says C ..read more

  One of the main objectives of our new international ice cream magazine, so cool..magazine, is to show the most cutting-edge technical advances. And to fulfill this mission we have traveled halfway around the world to take an in-depth look at six techniques, and the professionals who are carrying them out. The six techniques that we present come from very different fields and their impact on ice cream making is changing everything, from the fruit purees that are used as a starting point for ice cream, to the processes and, above all, the final result. Techniques that have come to stay an ..read more

  For the epicurious, food writers, and adventure travelers who are looking for what is next—the United Arab Emirates capital is flying to the top of every food lover’s bucket list in the region. Expats make up the majority of Abu Dhabi’s population and are the work force behind this upscale metropolis and its glamorous high flying neighbor Dubai. As a result, The Emirate has a thriving gastronomic scene featuring cuisines from around the world from Peruvian, Thai, French, Japanese, Indian, and Ethiopian, to traditional Emirati cuisine to pasta, to high-end Mexican food, offering endless ..read more

Following the launch of his acclaimed first book Prisma in 2019, Frank Haasnoot publishes Whip, with exclusive proposals and new creations. With forewords by Cédric Grolet and Amaury Guichon, it aims to become an essential book for all pastry and chocolate lovers, from beginners to experienced professionals. Available in English at our online bookstore Books For Chefs, Whip gathers a spectacular collection of 50 recipes for cakes, chocolates, ice creams, travel cakes, and much more. We have spoken with the author about the book, trends in pastry, and the difficulty young chefs have finding the ..read more

Jordi Roca is one of the chefs who could not be missing from the rogue pastry section included in so good.. magazine 31. In addition to presenting uninhibited desserts at the Celler de Can Roca, he shows his most irreverent side in his own projects such as Rocambolesc ice cream parlor, La Confiteria, and, more recently, La Bikineria. He acquired the rules, precision, and method of pastry from Damian Allsop, and from Angelo Corvitto he learned everything about ice cream. Once these bases were internalized, he continued having fun, dreaming, and provoking. One of his most transgressive desserts ..read more

Eggs that are inspired by Murano glass sculptures, that deform under the tension of a rope, that exude elegance with gold leaf or flower petals, that look like nuts but are not… Once again, the Easter campaign shows that pastry is an artistic discipline that demands precision, inventiveness, and talent. Below we share some of the French proposals that have grabbed our attention, as well as two collections of surprising animals that come from Spain.   Le Royal Monceau is inspired by the sculptures of Lino Tagliapietra Photo: Romeo Balancourt Michelin-starred restaurant Il Carpacio, locate ..read more