2016 Top Ten Chocolatiers in North America

 

On Monday, October 3rd, the Top Ten Chocolatiers in North America and Hall of Fame Honoree, Jacques Torres were honored at the Institute of Culinary Education (ICE) at 225 Liberty Street. Dessert Professional Magazine's annual, tasting celebration honoring fine chocolate artisans in North America was presented by Cacao Barry, A Specialty Box, and Chocovision. 

By the time I got there I was only able to sample half of the chocolates. Most of the chocolates were already gone before the presentation! Of all the ones I sampled, Salt Caramels by Justin Pringle, Nutty Crunchy PDX by Jeremy Karp, and a Pistachio Caramel  by Melissa Coppel were among my favorites. 

Top Ten honorees:
Melissa Coppel – Atelier Melissa Coppel
Jean-Paul Hepp – Chocodiem
Daniel Herskovic – Mayana Chocolate
Jeremy Karp – Batch PDX
Hichem Lahreche – Criollo Chocolatier
Stephen Padilla – Shane Confectionery
Christophe Paume – Christophe Artisan Chocolatier
Ramon Perez – Puur Chocolat
Justine Pringle – Nunu Chocolates
Richard Tango-Lowy – Dancing Lion Chocolate

Kitchen Sink Candy Bar

Daniel Herskovic -Mayana Chocolate

Coconut - 64% Dark Chocolate

Daniel Herskovic -Mayana Chocolate

Caramelized Cashew Orange Peel - 64% Dark Chocolate

Coffee-Almond Praline

Daniel Herskovic -Mayana Chocolate

Jeremy Karp – Batch PDX

Yuzu Gimlet

Jeremy Karp – Batch PDX

Vietnamese Iced Coffee 

Jeremy Karp – Batch PDX

Spicy Passion 

Jeremy Karp – Batch PDX

Jeremy Karp – Batch PDX

Justine Pringle – Nunu Chocolate

Justine Pringle – Nunu Chocolate

Hichem Lahreche – Criollo Chocolatie

Melissa Coppel – Atelier Melissa Coppel

Melissa Coppel – Atelier Melissa Coppel

Melissa Coppel – Atelier Melissa Coppel

Melissa Coppel – Atelier Melissa Coppel

- Kim Weling

2016 Top Ten Pastry Chefs in America

Alex Grunert

Brooklyn Fare Manhattan, NY, NY

Chocolate - Vanilla Truffle, White Soy Caramel 

with Caramelized Cacao Nibs and Brown Butter

On Monday, June 6th, ten of the finest pastry chefs in America were honored at the 23rd annual Dessert Professional Magazine Top Ten Pastry Chefs in America at Institute of Culinary Education (ICE) in New York City. 

The event was presented by Guittard Chocolate, KitchenAid, Beurremont, Prova Gourmet, agrimontana. Pastry 1, and Sasa-Demarle. The Great Purple Cupcake Project is the benefiting charity of the 2016 Top Ten Pastry Chefs in America event. 

The 2016 winners will be featured in the August/September 2016 issue of Dessert Professional Magazine. Guests sampled the decadent desserts prepared by the top ten pastry chefs:

Cedric Barberet - Bistro Barberet, Lancaster, PA

Morand Dare - New York Hilton Midtown, NY, NY

Joseph DiPaolo Jr. - Pinnacle Foods, Parsippany, NJ

Kelly Fields - Besh Restaurant Group & Co-Owner Willa Jean, New Orleans, LA

Scott Green - The Langham Hotel, Chicago, IL

Alex Grunert - Brooklyn Fare Manhattan, NY, NY

Lauren V. Haas - Int'l Institute of Baking and Pastry Arts, Johnson & Wales University, 

Providence, RI

Frank Iglesias - Foxwoods Resort Casino, Mashantucket, CT

Robert Nieto - Kendall-Jackson Winery, Santa Rosa, CA

Jean-Marc Viallet - Disneyland Resort, Anaheim, CA

2016 HALL OF FAME INDUCTEE

Biagio Settepani - Pasticceria Bruno, Staten Island, NY

Frank Iglesias

Foxwoods Resort Casino, Mashantucket, CT

Strawberry Rhubarb Push Pop, Spring Globe, Irish Cream Pop Rocks Choux, 

Hazelnut Banana Yuzu Cream

Lauren V. Haas

Int'l Institute of Baking and Pastry Arts, Johnson & Wales University, 

Providence, RI

Kumquat and Yogurt-Cassis 

  

Bergamot, Coconut, Lime and Milk Chocolate

Milk Chocolate

Kelly Fields

Besh Restaurant Group & Co-Owner Willa Jean, New Orleans, LA

Cornbread Pudding Bourbon Blackberry Peaches and Buttermilk Sherbet

Morand Dare

New York Hilton Midtown, NY, NY

Strawberry Blossom - Strawberry Yuzu & Green Tea

Robert Nieto

Kendall-Jackson Winery, Santa Rosa, CA

Blueberry Mousse with mango Passion Fruit Sorbet 

with Dehydrated Dulcey Mousse Verjus Gel and Jasmine Cream

Joseph DiPaolo Jr.

Pinnacle Foods, Parsippany, NJ

Duncan Hines Brownie Peanut Butter Delight, Raspberry Sour Cherry Marmalade

Cedric Barberet

Bistro Barberet, Lancaster, PA

BLACK. Flourless Chocolate Cake, Blackberry Tea, Dark Chocolate Mousse, 

Gianduja Violet Center and Blackberry Macaron

Jean-Marc Viallet

Disneyland Resort, Anaheim, CA

Disneyland 60th Anniversary Hat

- Kim Weling

Dessert Professional Magazine's 2015 Top Ten Chocolatiers

Flashback to January 27th, when I had just gotten back from Las Vegas Market, dropped of my luggage and headed over to the Dessert Professional Magazine Top Ten Chocolatiers in North America tasting event held at Institute of Culinary Education (ICE) in New York City, presented by Cacao Barry and Kerekes. Guests enjoyed the finest chocolates prepared by the top ten chocolatiers. 

Selected from across North America, the 2015 Top Ten Chocolatiers are:

Michael Antonorsi, Chuao Chocolatier, San Diego, CA
Anette Righi DeFendi, Kohler Original Recipe Chocolates, Kohler, WI
Elaine Hsieh and Catherine Sweeney, EHChocolatier, Boston, MA
Oliver Kita, Oliver Kita Chocolates, Rhinebeck, NY
Slawomir Korczak, Polska European Bakery and Chocolat, San Luis Potosí, Mexico
Daniel Sklaar, Fine & Raw, Brooklyn, NY
Santosh Tiptur, Co Co Sala, Washington, D.C.
Christophe Toury, Voila Chocolat, New York, NY
Adam Turoni, Chocolat by Adam Turoni, Savannah, GA
Susanna Yoon, Stick with Me, New York, NY

Christophe Toury, Voila Chocolat 

These truffles were unbelievable! Basil Yuzu seemed

to be everyone's favorite but I loved them all! Flavors included

Mint, Basil Yuzu, Raspberry, Caramel Banana Rum, Coffee, Champagne,

Speculoos, Jack Daniels and Praline.

Santosh Tiptur, Co Co Sala

Anette Righi DeFendi, Kohler Original Recipe Chocolates

Dark Chocolate Hearts

Original Buttery Terrapins

Michael Antonorsi, Chuao Chocolatier

Daniel Sklaar, Fine & Raw

Slawomir Korczak, Polska European Bakery and Chocolat

Elaine Hsieh and Catherine Sweeney, EHChocolatier

Pine Nut Cinnamon - Candied pine nuts & cinnamon 

ground into a finely textured praline

Oliver Kita, Oliver Kita Chocolates

Flower Bombe - Passionfruit, Elderflower, Ginger

Habanero Romantico

Japanese Mermaid - Darck chocolate ganache seaweed

- Kim Weling