Saturday, November 26, 2011

14th Annual New York Chocolate Show

Left: "Chocolate Folly", inspired by Ziegfeld Follies. Tony Award Winning costume designer Gregg Barnes. Pastry Chef Steve Evetts
Right: "Cirque du Chocolat", inspired by Zarkana

The 14th annual chocolate show was held at The Metropolitan Pavilion on November 10-13th. This year 's show included more than sixty participants made up of top chocolate companies, chocolatiers and award-winning chefs and authors. On display were Broadway-inspired chocolate couture and Lincoln MKX displays.

Attendees were busy with sampling and purchasing everything chocolate from booth to booth, checking out culinary demonstrations in the Dacor Culinary Theaters, stopping over at the Barnes & Noble booksigning area or partaking in some family fun with chocolate-inspired & educational activities at the Kids Zone.

Left: "Roxie", inspired by the musical Chicago and the original broadway costume design by William Ivey Long. Chocolatier/Pastry Chef: Joelle Mahoney. Roxie's classic costume is created out of dark chocolate. Overlay lace garment and bowler hat were made using Valrhona chocolate.
Right: "Gypsy Rose Lee", inspired by the Broadway show Gypsy. Pastry Chef/designers: Vicky Wells and Michelle Tampakis

Here are some of my favorites from the show:

Divine Chocolate has some great limited-edition holiday chocolate bars available, including Milk Chocolate with Whole Almonds, Milk Chocolate with Spiced Cookies and Dark Chocolate with Hazelnuts and Cranberries.

I sampled some amazing gelato flavors from Screme Gelato Bar, like Chocolate Pepper, Chocolate Sorbet, Chocolate Mint and White Chocolate. My favorites are Capt'n Crunch and Mojito!

If you are a peanut butter lover then you have to try the flavors from Peanut Butter & Co. A favorite snack of mine is Cinnamon Raisin Swirl peanut butter with bananas and I am dying to try some of the sandwiches at their shop at 240 Sullivan Street (between Bleecker & West 3rd).

Quad Winery was holding a tasting of their California dessert wines. I recommend Essensia and Electra, both Orange Muscat wines and Elysium, a Black Muscat.

- Kim Weling

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