text/html; charset=utf-8" /> Lovescool – For the Love of Dessert » Blog Archive » International Chocolate Panel and Tasting


17
March
2005

International Chocolate Panel and Tasting

Chocolate Panel (from left to right): Francois Payard, Clay Gordon, Bill Yosses, Stephanie Teuwen

The International Chocolate Panel held last night at the 92nd Street Y brought together chocolate experts and fine vendors from around the world for a night of discussion, tasting, shopping and ultimately, over indulgence of all things chocolate. The night started off with a discussion from a panel of chocolate experts including Francois Payard of Payard Patisserie and Bistro, Bill Yosses of Joseph’s Citarella Restaurant, Stephanie Teuwen, creator of the marketing firm Teuwen One Image and producer of New York’s famous Chocolate Show, and Clay Gordon, self-proclaimed chocolate expert and founder of The New World Chocolate Society. Moderated by culinary historian Alexandra Leaf, panelists commented on their experiences in the chocolate world and the evolving role of chocolate in our lives today.

The recurring theme in the panel’s discussion was the change in the way Americans eat chocolate over the last ten years. Francois Payard commented that there was once a time that the Hershey Kiss was the only chocolate most Americans knew, and over the last decade he has seen a definite shift in New York’s preference from milk chocolate to dark. This observation was confirmed by Stephanie Teuwen who commented that when the Chocolate Show started eight years ago attendees were disappointed with the lack of milk chocolate offered, but now come to the show interested in criollo beans and looking for the finest dark chocolate made by premier chocolatiers. Attention to chocolate has also increased, marked by the rise in the Chocolate Show’s attendance from 5,000 in 1997 to over 30,000 in 2004.

Much discussion was also given to the trend of incorporating more exotic spices into chocolates like curry, ancho chili, ginger and even wasabi. The panel agreed that this adventure in chocolate was exciting, but may never replace the classics like caramel and praline as their favorite. The new spices are often fun to try once, but aren’t meant to eat regularly.

When asked to comment on why they became involved with chocolate Bill Yosses summed it up nicely when he said “Chocolate just has a thrilling effect on people”. Pioneers like Hershey and Cadbury have created entire worlds around chocolate, more and more people are turning to chocolate as a new career, and enthusiasts will spend large amounts of time and money involving anything chocolate. Even though fine chocolate is often an expensive treat, Clay Gordon reminded us that at least we have the ability to buy a piece of the best chocolate in the world for less than a cappuccino.

Immediately following the panel a full tasting of over 50 different kinds of truffles and chocolates from international vendors was available. The highlight of the night was Green and Black’s Organic chocolate from England (the chocolate is made in Northern Italy). During the discussion the panelists were asked to do a blind taste test of Green & Black’s 70% dark chocolate, and each expert claimed it had a fine taste and texture and were very impressed, all without knowing the label. During the tasting I was able to try samples of the 70% dark, espresso, white chocolate and caramel bars myself, and all varieties lived up to the experts’ analysis. The espresso bar ($4) is one of the best coffee flavored chocolate bars I have ever had, and the taste perfectly lingers in your mouth after you finish eating it.

Green and black organic chocolate from Britain

I was also very impressed with the assorted truffles and marquis bars, a cross between a truffle and a brownie, from Long Island based confectioners, Sans Souci.

Sans Souchi

My favorite new flavor of the night was Chocolat Moderne’s lychee truffles, which come decorated like beautiful roses in a gold lined box. Chocolat Moderne is one of the best examples of a new chocolatier successfully using exotic spices to create interesting flavors that don’t overwhelm the senses. Their perfectly smooth dark chocolate bistro bars come in flavors like Sesame Samba, La Dolce Grapefruit and my favorite, Banana FlambĂ©e.

Chocolat Moderne lychee truffles

The quality and variety of chocolates available at this chocolate extravaganza perfectly suited the growing sophistication of all in attendance. Crowds rushed the tables for samples and took away as many as they could carry. At the end of the night the refreshments provided by Sanfaustino and Gotham Wines & Liquor helped all the chocophiles wash down their treats, and provided a perfect cap to a night full of chocolate.

The Chocolate Show
November 9, 2005 – Opening Gala and Chocolate Fashion Show
November 10 – 13, 2005 – Chocolate Show
Metropolitan Pavillion & Altman Building
125 West 18th Street (between 6th & 7th Avenues)
www.chocolateshow.com
Tickets: Adults $20, Seniors (65+) and Students (with ID) $15, Children (6-14) $10

Green & Black’s,
2 Valentine Place,
London SE1 8QH
England
011-44 (0) 207 633 5900
www.greenandblacks.com

Sans Souci Gourmet Confections
138 East Main Street
Port Jefferson, New York 11777
(631)331-4208
www.sanssouciconfections.net

Chocolat Moderne
www.chocolatmoderne.com



6 COMMENTS SO FAR...

Robyn says on March 17th, 2005 at 5:16 pm:

Thanks for the overview of the panel! I’ve never tried Green & Blacks before but now I’ll have to. Can’t wait until November. ;) (At last year’s chocolate show I got sick from all the samples I ate but it was worth it.)

Jessica says on March 17th, 2005 at 11:08 pm:

Whoa, did everyone get to sample 50 chocolates? My roommate gave me the Jacques Torres for Origins Laurel Bay, Palmarosa and Cinnamon Bark chocolate bar for Christmas. While I could really taste the spices, I still prefer plain dark chocolate. I guess I’m a purist.

Wu-man Group says on March 17th, 2005 at 11:42 pm:

Hey Kelli,

Question: Super romantic lounge/bar for after dinner drinks, desert and cuddling! Any suggestions? Me is headed on a date :)

Stephanie says on March 18th, 2005 at 9:37 am:

It was a great evening, and I never would have known about it if it wasn’t for you guys! My friend also loved G&B’s espresso, but I’m partial to their Maya Gold–it’s not always easy to find chocolate orange bars.

Alexandra LEAF says on March 18th, 2005 at 7:05 pm:

Loved the reportage here. I was the moderator of the event! Thanks for your interest in the 92nd St. Y’s culinary programming.

Lovescool - For the Love of Dessert » March Chocolate Events says on March 4th, 2006 at 6:17 pm:

[...] Date: Wed, Mar 8, 2006, 8:00pm Location: 92nd Street Y (Lexington Avenue at 92nd Street) Venue: Kaufmann Concert Hall Seating Chart Moderator: Alexandra Leaf Price: $45.00 More information at http://www.92y.org Read last year’s round up here [...]



http://www.lovescool.com/wp-content/themes/LovescoolTheme2.0/images/sidebar_frame_top.gif" width="240" height="18" border="0"/>
SWEET PLACES
Capogiro Gelato
Magnolia Bakery
Minamoto Kitchoan
Jin Patisserie
Orwasher’s Bakery


FAVORITE BLOGS
Kuidaore
Cupcake Blog
Sweet Freak
Eggbeater
Nomad With Cookies
Oishii
One Sweet World
She Who Eats
Stinkytofu
Sugar Bomber
Tea Masters
Strong Buzz
Tish Boyle
A Full Belly
Buttercream and Roses
Breath of a Salesman
Brownie Points
Domestic Goddess
Cravings
Food Beam
L’Atelier Vi
Love Made Visible
Restaurant Girl
Girl Who Ate Everything
Nordljus
Su Good Eats
Voice of Tea
Food Section
Food Whore

RECOMMENDED READS
BabyCakes: Vegan and Gluten Free Baking
by Erin McKenna

Super Natural Cooking
by Heidi Swanson

BakeWise: The how's and whys of successful baking.
by Shirley O. Corriher

Baked Brooklyn
by Matt Lewis

Atlas Shrugged
by Andrea Dinoto

Atlas Shrugged
by Ellen Williams

http://www.lovescool.com/wp-content/themes/LovescoolTheme2.0/images/small_lovescool_mark.gif" width="29" height="19" border="0" />

ABOUT LOVESCOOL

Lovescool is the documentation of a journey to discover what sweet things are out there, why people love them so much, and perhaps what it takes to start something new.

Read more about us...


AMAI TEA & BAKE HOUSE

An interest, that turned into a blog, that turned into a career. Kelli Bernard is now the owner and baker of Amai Tea & Bake House.

Find out more...

ARCHIVES

Blog posts are dropped into categories like cookies on a cookie-sheet.

Baking Equipment (5)
Classes (11)
Events (43)
General (160)
Recipes (40)
Resources (9)
Sweet Places (51)

More...

But I think we are all searching for that special something.

 

CONTACT KELLI

Whether you are just saying hello or wish to ask a question, feel free to send me a sweet note anytime.

E-mail me.


RSS

You can subscribe to our RSS/XML feed here.