May 01, 2016 Last Updated 1:48 AM, Apr 29, 2016

Editor's Letter - Jan 2013

A welcome from the Managing Editor of the online magazine.

Hello Readers,


All of us here at wish you a Happy New Year!

Our team is thrilled to have successfully launched Dessert Professional the Magazine Online in November of 2012 and is still hard at work. We wanted to give our readers an indispensable and convenient dessert resource at their fingertips. The online magazine accompanies the Dessert Professional Connect Network, where you can connect with thousands of fellow dessert professionals and dessert-minded participants from all over the world.

Christmas Eve marked the end of the entry period for our Don't Lose Your Temper Giveaway. We're giving away a Chocovision Revolation Delta (retail $2,099) to a lucky member of the Connect Network. The winner will be celebrating the new year with a brand new 10lb. tempering machine thanks to Chocovision and We'll be announcing the winner later this month. 2013 is guaranteed to be a year of giveaways and prizes, so please stay in the loop by checking back with us for updates, following us on Twitter, and staying active on the Connect Network.

Speaking of the social network, I'm sure you've noticed that The Dessert Professional Connect Network has moved to You are able to access all of your profiles, photos, and posts as you normally would at this new address. (NOTE: Please clear your browser cache and cookies to ensure you can access the site without issue.) You can also look forward to a few design changes that are sure to improve your experience on the Connect Network.

Lastly, I would like to introduce myself. I am the Managing Editor at the new I will be working closely with Matthew Stevens, the Editor at Dessert Professional Magazine and Editor-in-Chief at, along with our fresh team of writers, photographers, bloggers, and more. You will hear from me every now and again with contest updates, important announcements, and other information.


Thank you for your readership and support.

Michelle Guiles

Managing Editor,

P.S. We are looking for dessert bloggers to feature on the site. If that’s you, please .

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Chef-Contributed Recipes

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Julian Perrigo-Jimenez, Pastry Chef, Caesar’s Palace, Las Vegas, NV

Orange-scented Tofu Cheesecake with Raspberry Sakura Compote

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“The Slice” Goat Che…

Melissa Koppel, Co-owner and Chocolatier, Jean Marie Auboine Chocolates, Las Vegas, NV

“The Slice” Goat Cheese – Honey – Red Walnut Crunch

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Yuzu Mandarin Tart

Julian Perrigo-Jimenez, Pastry Chef, Caesar’s Palace, Las Vegas, NV

Yuzu Mandarin Tart

Julian Perrigo-Jimenez’s Yuzu Mandarin Tart. ...

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Housemade (Gluten-fr…

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Housemade (Gluten-free) Feuilletine Twigs

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Lemon Pie Bar Lime S…

Melissa Koppel, Co-owner and Chocolatier, Jean Marie Auboine Chocolates, Las Vegas, NV

Lemon Pie Bar Lime Sour Cream Marshmallow, Lime Curd Ganache, Cara Crakine™

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Alunga Namelaka

Kriss Harvey, Executive Pastry Chef, SLS Hotel, Beverly Hills, CA

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Toasted Rice Bavaroi…

Ramon Perez, Chef/Owner,

Toasted Rice Bavarois, Sake Kasu Ice Cream, Zéphyr™ Ganache, Chartreuse

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Apamate: Peach and E…

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Apamate: Peach and Earl Grey Verrine

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Peanut Butter Mousse…

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Peanut Butter Mousse with Chocolate Crunch, Peanut Texture, and Dark Chocolate

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Chocolate Semifreddo

Patrice Vassell, Pastry Sous Chef, Telepan Restaurant, New York, NY

Chocolate Semifreddo

Chocolate Semifreddo by Patrice Vassell. Chocolat...

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You’re Killing Me S…

Lisa Bonjour, Executive Pastry Chef, mk, Chicago, IL

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You’re Killing Me S’Mores by Lisa Bonjour. Da...

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Signature Cookie: “A…

Laura Johnson-Lachowecki, CC, Baker, University of Notre Dame Food Services, Notre Dame, IN

Signature Cookie: “A Tempting Cookie to Dream Of”

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