Held at the spacious Metropolitan Pavilion on West 18th street, The 12th annual Chocolate Show packed in vendors and chocoholics for a decadent weekend. Upon walking in the venue, the air was chilled and you could smell rich chocolate in the air.
My favorite chocolate treat was found at Jacques Torres’ booth. I lost myself in his pumpkin pie bon bons consisting of chocolate ganache on the outside and a sweetened pumpkin pie puree concoction on the inside. So wickedly seasonal.
Samples of Woodland Bark Chocolate
Berkshire Bark Chocolates commanded a formidable crowd. I reached my hand underneath the arm of another woman to gain access to a chocolate treat. My go go gadget arms rewarded me with a sample of their Jumpin’ Java chocolate bar. It contained Belgian dark chocolate, roasted almonds, homemade espresso coffee, caramelized cacao beans, and crushed coffee beans. Since I love coffee flavoring (but despise drinking coffee) this was an ideal sampling for me.
Ice cream stick from a cooking demonstration
Feeling unsettled from eating several chocolate samplings and jolted around by the bustling chocoholic crowd, I sat down for one of the countless cooking demonstrations.
Steve Klc of pastryarts.com led a wonderful demonstration about chocolate, wine and spice. The spice was cinnamon. The wine - a tawny port, oak aged for 15 years from Ficklin Vineyard. Steve clued the audience in on the the trick to pairing desserts with wine. The secret is the dessert must be less sweet than the wine. His dessert was a rich chocolate creme overtop a chocolate crumble topped with caramelized nuts and a lemon gelee. His glorious creation provided different textures and flavors in each bite.
Steve Klc making the chocolate creme
Chocolate Creme and Port wine pairing
0 comments:
Post a Comment