Oct 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.

Retail Confectioners Meet

Retail Confectioners Meet

As consumers become increasingly more conscious of where products come from and under what circumstances they are produced, alternatives to conventional trade models such as Fair Trade and Rain Forest Alliance certification continue to gain ground. The role of Fair Trade and other certificates play in retail is just one of the key topics that will be addressed by Kip Walk of Blommer Chocolate Company at Retail Confectioners International’s (RCI) 95th Annual Convention and Industry Expo. The annual event for confectionery professionals will be hosted in Brooklyn, New York from June 22-26, 2015. Education is a fundamental component to the attendee experience at the RCI Annual Convention & Industry Expo. “As an association, we exist to help retail confectioners succeed and this event is one of the ways we do that,” said Angie Burlison, RCI Executive Director. “Through formal education sessions as well as the free confectionery suppliers’ expo, we will be providing education that attendees can take back and begin applying in their stores immediately.” Education sessions will be presented on Tuesday, June 23 and Wednesday, June 24 at the New York Marriott at the Brooklyn Bridge. All confectionery professionals are invited to attend. Registration for the convention and expo is required. To register, visit www.retailconfectioners.org.

The Heat Is on at KitchenAid

The Heat Is on at KitchenAid

KitchenAid has introduced its new Precise Heat Mixing Bowl that is designed to mix, knead, whip, and stir even the most temperature-sensitive ingredients. It is the first KitchenAid product created as both a stand-alone countertop appliance and a Stand Mixer accessory. “The precise temperature technology in our new mixing bowl provides exact temperature selection for heating delicate ingredients, including tempering chocolate, melting cheese, and proofing and kneading bread dough,” notes Beth Robinson, senior brand experience manager for KitchenAid. “And when used together with the Stand Mixer, there’s so much more that it can do.” After selecting a temperature ranging from 70 - 220 degrees Fahrenheit based on two degree increments, the bowl will maintain the selected temperature for up to 10 hours. In addition to maintaining precise temperatures, the mixing bowl comes with a flex edge beater, wire whip and dough hook to keep dishes consistently mixed and evenly cooked under low heat. The new mixing bowls are available in two sizes - one that will fit all tilt-head model Stand Mixers, and one that will fit select 5 and 6 quart bowl-lift model Stand Mixers, and the 7 quart Pro Line® Series Stand Mixer. Suggested retail price is $329.99. Based on a 2014 survey, KitchenAid was found to be the home kitchen appliance brand chosen most often by members of the International Association of Culinary Professionals. For additional specs and recipe applications, visit www.kitchenaid.com.

Vegan B2B

Charm School Chocolate Vegan B2B

Baltimore-based Charm School Chocolate is a non-dairy, vegan, bean-to-bar chocolate company. They are passionate about handcrafting chocolate and confections in small batches from direct trade cocoa beans from the Maya Mountain Co-op in Belize. Just as charm schools “refine” their students, they carefully craft cocoa beans into fine chocolate. Responding to the increasing demand for dairy-free products, chocolatier Josh Rosen’s recipes contain no milk or refined sugar. Congrats to Charm School Chocolate for winning a 2015 Good Food Award with their Coconut Milk Chocolate Bar. For retail inquiries, visit www.charmschoolchocolate.com.

Chocolate Gold

Chocolate Gold

Johnson & Wales University (JWU) Baking and Pastry students Frank Carrieri (Lindenhurst, NY), Kristina Browning (Pawtucket, RI), and Emily Donlon (Clifton, VA), members of the university’s Student International Pastry Team, earned a first place gold medal at Niagara College’s Canadian Food and Wine Institute’s prestigious international student pastry competition called Decadence. Students from Canada and the United States competed in the competition that showcased just two ingredients: chocolate and icewine. JWU’s faculty coaches were Chefs Tim Brown (Cumberland, RI) and Stacy Mirabello (Boston, MA). Other participating colleges were: Fleming College (Ontario), Niagara College (Ontario), and The Pennsylvania School of Culinary Arts. The JWU team impressed the judges with a chocolate showpiece, chocolate entremets, molded and enrobed bonbons, and three individual desserts that were created and completed over the course of the two-day competition. For more information, visit www.jwu.edu.

Lululosophy @ Bene Rialto

Lucia Liu

Lucia Liu (aka Lulu) has been selling chocolates since the age of 8, when she peddled chocolate bars to unsuspecting neighbors for a school fund raiser.  After a four year career in the marketing department at American Express, and then traveling across Asia, Lulu enrolled in confection classes at the Institute of Culinary Education in NYC. Lululosophy artisan chocolates are an extension of Lulu’s personal philosophy that “life is about good food, good friends, and chasing your dreams." Lululosophy is hand-crafted with Guittard Chocolate and is currently available at chocolate retailer 2beans and fashion retailer Bene Rialto in NYC. Lulu is pictured at the recent Bene Rialto in-store Fashion Week Media Lounge. For more information about Lululosophy visit www.lululosophy.com.

 
 
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