So Good Magazine 33, The Magazine of Haute Patisserie by Grupo Vilbo

So Good.. #33

This edition brings together the latest innovations in pastry and chocolate, featuring 22 world-renowned chefs. Discover unique bonbons, plant-based creations, and cutting-edge techniques. A must-have for professionals! New, delicious stories by the hands of 22 chefs from all over the world. In so good.. magazine#33, learn about the Protobombons, the most innovative plant-based recipes and other sparkling creations of the brightest patisserie on the planet. 

This publication offers you the answers of seven exceptional chocolatiers to our so good.. challenge of mad, unconventional, impossible, unpredictable chocolates. These creations are crazy things like Andrey Dubovik's canvas chocolates; Melissa Coppel's gastro journey; Adrián Ciaurriz's “from cow to bonbon”; Anthony Hart's fantasies; Chris Ford's caviar and croissant bonbons; Lluc Crusellas' planets; and Francisco Migoya's bonbons that form in your mouth.

It also brings you several examples of the expansion of the plant world in pastry, with the creations of the Italian-New Yorker based in Tokyo, Gabriele Riva, the young and promising French chef Virgilia Lebigre, and the passionate Japanese chef Yukie Noguchi. From the United States, in addition to Chris Ford, I bring you the work and stories of two celebrities: Antonio Bachour and his desserts which are somewhere between sweet and savory, and Tatum Sinclair, with her perfect cookie and her proud defense of cattle farmers’ and dairy producers’ work.

Inside, you will learn of the life and work of Erika Abe, from the Benu restaurant in San Francisco, with her American-Korean influenced desserts. And Romain Dufour, Head Chef of the Chicago Chocolate Academy, who folds and folds his dough to create pieces of sublime beauty. Two other representatives visit me from Poland. Paniforemka shows us a little piece of her art that she defines as feminine, “delicate, diverse, surprising, intriguing, simple yet complex”.

Meanwhile, Kamil Szulc, Head Chef of the Chocolate Academy in Poland, values ​​creative freedom and the appeal that a certain amount of chaos represents. You will also find two more female chefs within my pages: Ingrid Serra who offers a new sugar-free carrot cake made from enzymes; and Sajana Patel, who tells us about her love story with cocoa in India through her firm La Folie in Mumbai.

We invite you to discover one of today’s most interesting restaurants, Hommage (Tokyo) by Noboru Arai, who invites us to enjoy a reflective dessert based on water, creating up to four different textures of the liquid element. We also invite you to the birth of a new chocolate coating, Macambo, by David Chamorro and Christian Domínguez, who also show us its applications. The final touch is a delicious dessert show to the rhythm of flamenco, guitars, and footwork, led by chef David García, from Corral de la Morería in Madrid.

so good 33 is accompanied by 22 chefs, eight of whom are women, a good example of the growing and enriching female presence in the world of pastry. These 22 chefs have made it possible for this edition to exist.

CONTENTS

Proto-bonbons - Anything but predictable
Anthony Hart | Fantasy world
Melissa Coppel | A gastronomic journey
Andrey Dubovik | Unconventional tools
Lluc Crusellas | Otherworldly
Francisco Migoya | Two sweet eccentricities and three virtues
Chris Ford | Creativity with fundamental
Adrián Ciaurriz | From cow to bonbon
Gabriele Riva | Leading by example
Virgilia Lebigre | Train to the future
Kamil Szulc | A certain order
Ingrid Serra | Printed innovations
Antonio Bachour |On the border
Tatum Sinclair | Against the flow
Paniforemka | Eastern flowers
Noboru Arai | A refined ‘hommage’ to nature
Yukie Noguchi | Curiosity empowered the cat
Erica Abe | What happens in San Francisco...
Romain Dufour | Bakery flavors

Tidbits
Macambo, birth of a new couverture. David Chamorro & Christian Domínguez
Sanjana Patel | Indian chocolate (and heart)
David García | A roller coaster of emotions