Posts ByLisa Shames, Author at so good.. magazine
We enjoy some delicacies from the large pastry program of The French Laundry, from Fernch classics to avant-garde proposals thanks to his man in charge, Elwin Boyles
It was a fierce competition, but in the end the elite panel of judges at the Valrhona C3 North American finals gave the top prize to a pastry chef at NYC’s L’Appart.
For its second annual L’Art du Chocolatier Challenge 2012, sponsored by Cacao Barry and Chicago’s Chocolate Academy, a few changes were made to make it better, said Alexandra Urbe, Cacao Barry’s brand manager for the Americas. But one thing remained the same: “Our strong passion for this industry.”
Starting with 2,500 pounds of some of the world’s best chocolate from Barry Callebaut the five contestants of the 2010 World Chocolate Masters U.S. selection competition didn’t waste any time over the two-day event, creating five different chocolate masterpieces, including a plated dessert, a multi-layered mousse cake, molded and hand-dipped pralines, and a towering showpiece made entirely out of chocolate.