so good #24

August 2, 2021

so good #24

Rhubarb and meringue tart by Laurent Bichon

February 25, 2021

so good #24

Gianluca Fusto: ‘All the ingredients can find a dialogue with each other’

February 9, 2021

so good #24

Chocolate mousse plated dessert by Andrea Coté

January 29, 2021

so good #24

13 examples of the great gastronomic and aesthetic potential of travel cake

January 27, 2021

so good #24

Chocolate bonbons mosaics by Luis Amado. The sky is the limit

January 4, 2021

so good #24

Florent Margaillan: ‘we are living a kind of return to the basics’

December 23, 2020

so good #24

Francisco Migoya’s chocolate bars collection. Eyes wide open

December 18, 2020

so good #24

Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez

December 9, 2020

so good #24

100% hazelnut tart by Marta Martin

December 2, 2020

so good #24

Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste across confection, but it shouldn’t cost the earth to get it’

November 16, 2020

so good #24

Chocolate mint bonbon by Ronny Emborg

November 10, 2020

so good #24

Bosque la angostura tart, with blackberries, pine mushrooms and black truffle by Belén Melamed