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

21st Annual Top Ten Pastry Chefs in America

On Monday, June 2, 2014, the Institute of Culinary Education (ICE) hosted the 21st annual Dessert Professional magazine Top Ten Pastry Chefs in America event, presented by Guittard Chocolate, KitchenAid, Beurremont, and Nielsen-Massey. The awards recognized the top toques of tuile, cocoa, and sugar for their talent and unique culinary vision. The 2014 winners will be featured in the August issue of Dessert Professional.

Guests enjoyed specialty cocktails and moved from kitchen to kitchen to sample and indulge in the chefs’ signature desserts.

The specialty-crafted cocktails included:

“Cocoa Butter On My Heart” - Lynnette Marrero of Drinks At6 paired Beurremont Butter with Zacapa Rum

 “Tangerine Dreams” - Clinton Terry of The Nautilus on Nantucket included Nielsen-Massey Orange Blossom Water in his Macchu Pisco cocktail

“The Catskills Castaway” - Ryan Kahl of Bootlegger 21 Vodka featured Guittard Chocolate Ribbons on his Bootlegger 21 Vodka cocktail

Matthew Stevens, editor of Dessert Professional magazine emceed the awards ceremony. He presented this year’s Hall of Fame Honoree, Richard Grausman, Founder & Chairman of Careers through Culinary Arts Program (C-CAP) and also announced the inaugural Dessert Professional C-CAP Scholarship, commemorating C-CAP’s upcoming twenty-fifth anniversary and Grausman’s work transforming lives through the culinary arts. The scholarship will be awarded annually (starting in 2015) to an exceptional C-CAP student and can be applied to any pastry and baking program at ICE.

This year’s Top Ten Pastry Chefs selected from around the entire country and signature desserts are:

Georges Berger, MOF, Owner, Chocolate Fashion, Miami, FL

Pistachio Brittle & White Peach Mousse with Griotte Macarpone Sorbet

Ebow Dadzie, Pastry Chef, NY Marriott Marquis, New York, NY and

Pastry Instructor, Monroe College, New Rochelle, NY

Coconut Lime Dacquoise with Mango Olive Jelly, Coconut Mousse, Mango Pineapple Compote, and Banana Lime Sorbet

Della Gossett, Executive Pastry Chef, Spago, Los Angeles, CA

White Chocolate “Crottin” with Surinam Cherry Preserve

Katzie Guy-Hamilton, F&B Director and Corporate Pastry Chef, 
Max Brenner Worldwide 

"Suntory" – Chocolate Torte with Toasted Matcha, Pistachio Gelato, Coconut and Cherries

Cher Harris, Executive Pastry Chef, The Hotel Hershey, Hershey, PA

Mandarin ‘n Chocolate Hazelnut Sponge, Ginger Caramel Macaroon, Smoked Hazelnut Crumble, and Mandarin Foam

Joshua Johnson, Executive Pastry Chef, Vanille Patisserie, Chicago, IL

Sur del Lago Chocolate Mousse, Chocolate Cremeux, Cherry Compote and Chocolate Pound Cake

Ghaya Oliveira, Executive Pastry Chef, Restaurant Daniel, New York, NY

“The Cherry Tart” – Rosemary Sour Cherry Compote, Chocolate Financier, and Tainori Bavaroise

Derek Poirier, Ecole du Grand Chocolate Pastry Chef Western USA, Valrhona USA

“To The Five Boroughs” – Hazelnuts, Pralines, Opalys, Bahibe and Coffee

Rudi Weider, Master Pastry Chef, 
Hilton San Diego Bayfront, San Diego, CA

Chocolate Espresso Crème Brûlée with Bourbon Vanilla Gelato and Salted Coffee Caramel Sauce

Jennifer Yee, Executive Pastry Chef, Lafayette, New York, NY

Assorted Mini Eclairs

Check out my interviews with Ebow Dadzie of NY Marriot Marquis, Cher Harris of The Hotel Hershey, Jennifer Yee of Lafayette and Georges Berger of Chocolate Fashion

- Kim Weling