A Chocolate Show would not be complete without the Big 3 sampling their pieces. I don't mean Mars, Hershey and Nestle. I am talking about Callebaut, Guittard and Valrhona.
Each has a distinct profile yet each offers endless variety of flavors and types to satisfy any chocolate maker- recrational and professional.
Most of the premium professional chocolate makers use one of these 3 chocolates as their base.
Guittard was founded in France in the late 1800s and is still run by the Guittard family- 5 generations later. Known for small batch blending and careful aging, old world processes are still in practice at Guittard.
Valrhona was created in 1922 in the Rhone Valley in France. Well known for it's exclusive selection of couverture chocolate, Valrhona provides products and services to professional chocolate makers as well as a line of Valrhona branded bars and squares sold to discerning chocolate lovers worldwide.
Calllebaut is the leading providers of gourmet chocolate to chefs, cooking schools. customers worldwide. Headquartered in Switzerland, Barry Callebaut is more than 150 years old and is involved in all aspects of the chocolate industry- from Farmers to manufacturers to grocery and restaurant shelves.
I love attending shows like this, because one can only truly appreciate the subtle differences when it sample him/herself The big 3 always have new products to try and these 3 let you sample all you want!
: )
Most of the premium professional chocolate makers use one of these 3 chocolates as their base.
Guittard was founded in France in the late 1800s and is still run by the Guittard family- 5 generations later. Known for small batch blending and careful aging, old world processes are still in practice at Guittard.
Tonight, I attended this very unusual event. Unfortunately, my train from Phily was a bit late, so I wasn't able to see all of the 2010 collection on the runway, but what I did see was enticing enough for me to book my trip for 2011.
For years I have discussed attending fashion shows with my friend Gerald (a big time high-end retail executive) and for years he has never quite gotten around to issuing me the proper credentials in Milan, Paris or New York to attend with him. A few days ago, I saw the Chocolate Show of NY was presenting their own chocolate inspired show, so I caught the proverbial "next plane" to see what a real Fashion Show looks like first hand-- and boy was I not let down.
Master Chocolatiers, like Michel Cluizel and Christophe Roussel, teaming with High End Fashion Designers like Betsey Johnson to create very unusual and extravagant 2010 collection.
OK, not all of the chocolates I purchased made it home for my review,
and I won’t admit to eating them all (though I did love every single bite), so I am
able to report only some my favorites here:
Soft
Pretzel- peanut butter with pretzel pieces ganache.
Sweet Lula- cardamom marshmallow, vanilla bean (very unique flavor- not your ordinary
marshmallow chocolate candy)
