NEW YORK—With election season finally over, New Yorkers put aside partisan politics and came together on an issue everyone can agree on- chocolate! Chocolate lovers came together to indulge their cravings in New York City this weekend at the 11th annual Chocolate Show, held at Pier 94 on the Hudson River, November 7-9, 2008.
Over 50 different chocolate crafters from the U.S., France, Italy, Japan, Switzerland, Denmark, and Ireland put their unique spin on the traditional rich, creamy, distinctive flavor of chocolate.
These were no ordinary chocolates: with confections like Romanico’s Chocolate’s Miami Sushi (a selection of sushi and sashimi shaped treats made of marzipan, chocolate, fruit and licorice, and packaged in a bento box) and Chuao Chocolatier’s Firecracker (dark chocolate and caramel, spiked with chipotle and Pop Rocks), the chocolatiers at this year’s show were out to make history.
Traditional treats, such as chocolate covered fruit and dark, melt-in-your-mouth truffles could still be found, but this year, artisans boldly took chocolate to new heights by crafting diverse taste pairings such as chocolate covered potato chips (a surprisingly addictive salty-sweet taste sensation hand-dipped by Divalicious Chocolate), a bonbon called Tropical Heat (dark chocolate swirled with macadamias, dried tropical fruits and heated with ancho chili & cayenne pepper) from Berkshire Bark Chocolate, and the Smokey Blue Truffle (chocolate paired with organic artisanal bleu cheese) presented by Lillie Belle Farms. Maison Boissier forayed into edible flowers with their chocolate-covered rose petals.
Infusions of chocolate flavor and scent could be found in SerendipiTea’s blends of exotic teas with real dark chocolate bits, like Xocatlatl Chai; as well as in the luscious cream cheese and pretzel varieties of Fairytale Brownies; and for all the benefits of chocolate with none of the calories, Palmer’s Cocoa Butter for the skin with the healing and beautifying benefits of cocoa butter.
Children could participate in the chocolate-crafting process by learning to make chocolate mousse and dipping their own marshmallows and pretzels in fountains of liquid chocolate.
The Chocolate Show attracts world-class talent to its Culinary Theatre, like Jacques Torres (known as “The Chocolate Man”), Martin Howard of Brasserie 8 1/2, and Francois Payard of Payard Patisserie & Bistro. These chefs and many more demonstrated their techniques, crafted some of their most famous recipes and shared tips on pairing wines with chocolate and even making chocolate cocktails for adoring audiences.
This year’s Chocolate Show benefited the Susan G. Komen For The Cure charity, which raises funds for breast cancer research. The annual Chocolate Show New York City is the only U.S. stop on the worldwide Salon du Chocolat Tour, founded by Sylvie Douce and Francois Jeantet. In the coming year, Chocolate Shows will be held in Russia, Japan, France and Spain. Information on show dates and exhibitors can be found at www.chocolateshow.com.
Over 50 different chocolate crafters from the U.S., France, Italy, Japan, Switzerland, Denmark, and Ireland put their unique spin on the traditional rich, creamy, distinctive flavor of chocolate.
These were no ordinary chocolates: with confections like Romanico’s Chocolate’s Miami Sushi (a selection of sushi and sashimi shaped treats made of marzipan, chocolate, fruit and licorice, and packaged in a bento box) and Chuao Chocolatier’s Firecracker (dark chocolate and caramel, spiked with chipotle and Pop Rocks), the chocolatiers at this year’s show were out to make history.
Traditional treats, such as chocolate covered fruit and dark, melt-in-your-mouth truffles could still be found, but this year, artisans boldly took chocolate to new heights by crafting diverse taste pairings such as chocolate covered potato chips (a surprisingly addictive salty-sweet taste sensation hand-dipped by Divalicious Chocolate), a bonbon called Tropical Heat (dark chocolate swirled with macadamias, dried tropical fruits and heated with ancho chili & cayenne pepper) from Berkshire Bark Chocolate, and the Smokey Blue Truffle (chocolate paired with organic artisanal bleu cheese) presented by Lillie Belle Farms. Maison Boissier forayed into edible flowers with their chocolate-covered rose petals.
Infusions of chocolate flavor and scent could be found in SerendipiTea’s blends of exotic teas with real dark chocolate bits, like Xocatlatl Chai; as well as in the luscious cream cheese and pretzel varieties of Fairytale Brownies; and for all the benefits of chocolate with none of the calories, Palmer’s Cocoa Butter for the skin with the healing and beautifying benefits of cocoa butter.
Children could participate in the chocolate-crafting process by learning to make chocolate mousse and dipping their own marshmallows and pretzels in fountains of liquid chocolate.
The Chocolate Show attracts world-class talent to its Culinary Theatre, like Jacques Torres (known as “The Chocolate Man”), Martin Howard of Brasserie 8 1/2, and Francois Payard of Payard Patisserie & Bistro. These chefs and many more demonstrated their techniques, crafted some of their most famous recipes and shared tips on pairing wines with chocolate and even making chocolate cocktails for adoring audiences.
This year’s Chocolate Show benefited the Susan G. Komen For The Cure charity, which raises funds for breast cancer research. The annual Chocolate Show New York City is the only U.S. stop on the worldwide Salon du Chocolat Tour, founded by Sylvie Douce and Francois Jeantet. In the coming year, Chocolate Shows will be held in Russia, Japan, France and Spain. Information on show dates and exhibitors can be found at www.chocolateshow.com.
