In So Good 13 we talk to Jerome Landrieu about the present and future of pastry, and evaluated his first six years in the Chicago Chocolate Academy. Buy now

Adorable marshmallow and hazelnut bears coated in rich Cacao Barry Alunga Milk Chocolate, recipe by Jerome Landrieu

Jerome Landrieu is the director of Barry Callebaut's Chocolate Academy in Chicago. From there he shares with us his creations, always impeccable and imaginative, such as this memorable Harmony of lemon, mint and chocolate. (so good..6) Buy now

This recipe for lemon ganache lollipops pairs the rich taste of chocolate with the freshness of citrus. The lollipops are perfect served with a coffee after a special dinner. Lemon ganache lollipops Adapted from a lemon ganache recipe by Jérôme Landrieu published in the so good… pastry magazine, these lemon ganache lollipops bring together smooth […]