Jul 20, 2019 Last Updated 6:31 AM, Nov 9, 2017

Every issue, we dedicate our Hot Chocolate section to give our readers a peek at what's hot and new in the world of chocolate.

New Choc Show

The Big Chocolate Show

The Big Chocolate Show is coming to NYC (October 7-9, 2016). Produced by The Big Events Group of Brooklyn, NY, the show will be a celebration of fine chocolate featuring demos, lectures and more than 80 vetted choco-exhibitors. The three-day event will include a trade-only day followed by a weekend of choc-festivities open to the public. For more information about exhibiting and attending The Big Chocolate Show, visit www.bigchocolateshow.com.

Gotham Chocolates

Gotham Chocolates

After four years as Executive Pastry Chef at NYC’s storied Gotham Bar and Grill, Ron Paprocki (one of DP’s Top Ten Pastry Chefs in 2011) has launched a line of chocolate appropriately named Gotham Chocolates. His chocolate studio is a 28-square-foot corner in the Gotham Bar and Grill kitchen where he painstakingly crafts his bonbons and new line of chocolate bars (including the Independent bar, made from a proprietary blend of foraged Bolivian and Ecuadorian cacaos). Gotham Chocolates are available for sale at the restaurant and on-line. www.gothambarandgrill.com

Big Island Chocolate Festival

Big Island Chocolate Festival

With the theme, “Lavalicious: A Chocolate Salute to the 100th Birthday of Hawai‘i Volcanoes National Park,” the fifth annual Big Island Chocolate Festival will be held May 13-14 with events headquartered from the Hapuna Beach Prince Hotel on the Big Island of Hawaii. The two-day chocolate extravaganza includes a cacao plantation tour at Original Hawaiian Chocolate Factory, a college culinary competition and several public foodie and agriculture-themed seminars. This year’s event celebrates the 100th birthday of Hawai‘i Volcanoes National Park, and culinary booths will be judged on how they best depict the event theme that could include Kilauea and Mauna Loa volcanoes, Hawaiian culture and the park’s native plants and animals. Presented by the Kona Cacao Association (KCA), event proceeds benefit the ACF Kona Kohala Chefs Assn/University of Hawai‘i endowment fund for the culinary program at Hawai‘i Community College-Palamanui and programs at Kona Pacific Public Charter School in Kealakekua. The Big Island Chocolate Festival is presented by the Kona Cacao Association, Inc. The mission and goal of KCA is to promote the cacao industry on the Big Island of Hawai‘i by presenting BICF as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts. For information, visit www.bigislandchocolatefestival.com.

Squish

Squish Marshmallows

Squish Marshmallows crafts small batch, hand cut marshmallows. Unique flavors include Banana Pudding, Birthday Party, Mangcoco Ice Cream, Peanut Butter Jelly Time, Rocky Road and S’Mores. For wholesale and retail information, go to www.squishmarshmallows.com.

Chocolate Leather

Chocolate Leather

Chocolate Leather from Kedem/Kayco is an innovative twist on the traditional dried fruit leather bar. Chocolate, cacao nibs and brown rice crisps are combined into a chewy chocolate snack. Chocolate Leather is non-GMO, kosher, low calorie, low fat, plus dairy and soy free. According to Mordy Dicker of Kedem/Kayco, “We’ve developed a proprietary manufacturing method to create our new chocolate leather, which is a great snack for both kids and adults. We are bringing to market a new offering in conscientious snacking that tastes delicious and satisfies a craving. We are also proud to use over 30% fair trade certified ingredients.” For additional information, visit www.kayco.com.

 
 
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