Sep 16, 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.

Arriba Gold Winner

Arriba Gold Winner

Congratulations to Executive Pastry Chef Ruperto Marquina of the Cold Springs Country Club in Huntington, NY on winning the inaugural Arriba Gold Chef Nouveau Event Series. Pictured here is his Ecuadorian Triple Chocolate Cream Pie With Chocolate Mint Macaron & Champagne Caramel Bon-Bon. For information about Arriba Gold and their next Chef Nouveau Event Series, visit

Artisan Chocolate Fest

Northwest Chocolate Festival

The 6th annual Northwest Chocolate Festival will be held in Seattle, WA on October 3-4, 2015. The festival offers you the opportunity to meet and learn from chocolate makers, experts, and luminaries. Attendees can sample and purchase fine chocolate from more than 80 chocolatiers and confectioners. To purchase tickets, go to



The EZtemper seed generator allows small to medium size confectioners to benefit from technology formerly available only to larger manufacturers. The machine produces cocoa butter seed, which when added to a chocolate mass (in quantities as small as 0.5 to 1.0%) will bring it into temper almost instantly. The seed can also be used for the pre-crystallization of ganache, gianduja and meltaways. To learn more about the technology, go to

London, Paris, Chocolate

This October, international chocolate-lovers will have two great opportunities to immerse themselves in luxurious chocolate. The Chocolate Show (October 16-18, 2015) will celebrate its third year as the grand finale of London’s Chocolate Week, and the 21st annual Salon du Chocolat will be held in Paris from October 28 to November 1, 2015. A new feature at this year’s Salon du Chocolat in Paris is the BtoB Village which is reserved for trade visitors, and will be located next to the World Chocolate Masters competition area. The Chocolate Show and the Salon du Chocolat are organized by Event International. For information about the shows, go to and

C3 @ ICC 10

Valrhona C3=

Preheat your ovens and ready your enrobers. The Valrhona C3 pastry competition is landing on American soil for the first time ever at this year’s 10th Annual International Chefs’ Congress. Six of North America’s most exciting pastry chefs will ply the nuances of Valrhona’s Illanka chocolate to make bonbons and plated desserts for a high-ranking roster of industry judges, including Johnny Iuzzini, Eric Bertoïa, Elizabeth Falkner, François Payard, and William Werner. “Valrhona’s mission is to create community and creative exchange between pastry professionals to push the industry forward,” says Anthony Valla, COO of Valrhona USA. “ICC shares this goal and is a great way to introduce the celebrated C3 competition to North America.” This will be the fifth pastry competition hosted by StarChefs at ICC, and a first partnership with C3, which launched in 2008. “StarChefs has always gone above and beyond to give pastry chefs a spotlight and a global platform to showcase their talents,” says Iuzzini. The competition will begin with a day of prep at Valrhona’s new Brooklyn campus and finish on the ICC Main Stage, where originality, technical mastery, flavor, and chocolate-wow-factor will win the day (not to mention $5,000). The winner will also represent North America in next year’s International C3 @ ICC. “I feel every medium should look to promote and recognize talent that is changing the ways we view its craft, and this is exactly what Valrhona and StarChefs are accomplishing by uniting and hosting the C3 competition,” says Werner. “I look forward to being inspired by the chefs that will be competing and breaking new ground in chocolate driven pastry.” Visit to purchase tickets and learn more.

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