Cacao Barry and The Chocolate Academy of Chicago are making the final preparations for the third edition of L’Art du Chocolatier, this May 17th and 18th. Five finalists, previously selected and coming from all over the US, are to make a showpiece, a sugar confection, a chocolate tablet and a dessert in a glass concept during the two days of the competition.
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The unique chocolatier Patrick Roger has just opened his umpteenth store, which has little and a lot to do with the previous ones. On number three place de la Madeleine, in the very heart of Paris, his establishment is, above all, a personal exercise of art and passion in the finest style, so typical of this MOF chocolatier.
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Chocolate Week, from 8th to 14th October, was born in London some good years ago as a response for a market eager to find the latest trends in top-of-the-range chocolate. And creating a showroom in which artisans and companies could exhibit their latest creations produced excellent results. As everybody knows, being at Chocolate Week is a reward for excellence for the best chocolate artisans and manufacturers, as well as a privileged communication channel which helps the finest chocolate industry meet the most demanding British customers.
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It will be the thirteenth of its kind in the world, and the third one in the American continent (there is one in the United States and a second one in Canada). Barry Callebaut is planning to open a Chocolate Academy in Mexico soon. The establishment of the chocolate multinational in Mexico derives from an agreement signed with Turín, with which Callebaut shares the aim of increasing the sales both in the industry sector and –especially– in the gourmet and professional one.
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The French pastry chefs’ talent has no limits. Pierre Hermé, Christophe Michalak, Arnaud Larher, Jean-Paul Hevin, Pierre Marcolini, Pascal Caffet, la Maison du Chocolat, Stéphane Glacier, Patrice Chapon, Patrick Roger, Emmanuel Ryon… They all have worked hard to design a new line of chocolate eggs and figures for Easter.
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It has become a real classic. Every year, the Spanish master chocolatier Oriol Balaguer finds the way to amaze everyone with his Easter egg collection, which he has reinvented once again for the occasion. Inspired by contemporary art, Balaguer reflects disciplines like surrealism, psychedelia and 3D-design in his work, creating highly beautiful pieces.
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Enric Rovira has long created new products in collaboration with experts and artists from other areas outside the chocolate and patisserie industry. And the results couldn’t have been better, with the launch of assortments that have started trends.
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The Chocolate Academy of Chicago and Cacao Barry® are searching for the Chocolatier of the Year in 2012 in its annual L’Art du Chocolatier Challenge, a competition that encourages creativity and expertise in designing and executing original creations.
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A new edition of the World Chocolate Masters, one of the most prestigious and spectacular competitions, will be held during the Professional Salon du Chocolate in Paris, from 19th to 21st October this year. On this occasion, a total number of 19 professionals will show their best by making an artistic piece, a cake, a dessert and assorted bonbons based on the theme ‘Cacao, a gift from Quetzalcoatl’.
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Seung Yun Lee from Savour Chocolate & Patisserie School Melbourne, Australia was crowned first place and followed by second place by Chi Hsien Cheng from Le Meridien Taipei at the inaugural World Chocolate Masters Asia Pacific Selection in Taipei. Both won a full travel package to compete in the World Finals which will be held in Paris between 19th and 21st October 2011.
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