Wednesday, November 04, 2009

The 12th Annual New York Chocolate Show

The largest consumer event in the U.S. devoted entirely to chocolate, the 12th Annual New York Chocolate Show took place from October 3-November 1 at the Metropolitan Pavilion in Chelsea. Boasting over 55,000 square feet of chocolate, the show featured a range of exhibitors, from small, artisanal chocolatiers to large commercial manufacturers, including Jacques Torres Chocolates, Guittard, Republica del Cacao, and Hersheys.

Over three days, more than 40 top chefs and chocolatiers performed demos in two culinary theaters, giving guests a chance to watch the masters prepare sinfully delicious recipes and masterful chocolate creations. Demonstrations included Tina Casaceli, Director of Pasty and Baking Arts at The FCI and Pastry Chef-Owner of Milk & Cookies Bakery, Dean of Pastry Arts Jacques Torres, and Pastry Chef-Instructor Kir Rodriguez, who worked with Classic Pastry Arts students for two months to create the Haunted House of Count Shock O'Lade, a massive 242-pound chocolate house made of dark, milk, and white chocolate.

In addition to their demonstrations, Fran├žois Payard, Johnny Iuzzini, Karen Demasco, and Jacques Torres were among the chefs offering book signings. Newcomer 2 Chicks with Chocolate, a mother-daughter team, poured free chocolate martinis for guests in the Chocolate Cafe.

Guests also had the opportunity to enjoy the Beauty Pavilion, a showcase of chocolate within the beauty industry and its wide variety of uses, where they could sign up for private Chocolate Massages, Cocoa Bean Nail Polish Manicures, and Cocoa Hair Treatments. There was even a KidZone providing fun, creative, and educational activities related to chocolate for children and their parents.

Learn more about the event.

2 comments:

Jane's Plate said...

in your post about pasta chips - it says cook pasta till al dente - 45 minutes to an hour...this MUST be a mistake

The International Culinary Center said...

Yes, you are right. They really aren't al dente at this point, but the cooking time is correct: 45 minutes to an hour. Remember that they are being fried.