From January 20 to February 4, ten renowned pastry shops and chocolatiers around New York City will participate in the third edition of the Valrhona Hot Chocolate Festival:
- Ladurée: “Over the Moon”, a dairy free hazelnut chocolate made with Valrhona Caraibe 66%.
- Dominique Ansel Kitchen: “Chef’s Hot Chocolate with Chocolate Whipped Cream”, with Valrhona Guanaja 70% and 62%.
- Baked: “Sweet and Salty”, infused with handmade caramel, covered with a marshmallow and drizzled with more homemade caramel and a sprinkling of sea salt made with Valrhona Cacao Powder and 62%
- Brooklyn Roasting Company: “Peanut Butter and Coffee Hot Chocolate”. Chocolate, coffee and, peanut butter
- Patisserie Chanson: “Sesame Dark Chocolate”, made with Valrhona Manjari 64% and Bahibe 46% and an exclusive Japanese black sesame paste. It is made by chef Macdonald, one of the authors of so good # 19.
- Daily Provisions: “Holiday Spirit”, with dairy products from Battenkill Valley and three types of Valrhona chocolate (Bahibe 46%, Guanaja 70%, and Cocoa Powder).
- Epicerie Boulud: “Orelys Speculos”, created with the latest blond chocolate from Valrhona, Orelys 35%, and the addition of exquisite Speculos.
- Fika NYC: “Vinter Karamell”, from three Valrhona hot chocolates Caramelia 36%, Guanaja 70%, and Cocoa Powder.
- La Maison du Chocolat: “Guayaquil”, a mix of three Valrhona chocolates with a subtle note of Bourbon vanilla.
- Petrossian Bakery: “Praline Moss” successfully combines with Valrhona Guanaja 70% and Praline Crunchy 50%
The event is an opportunity to discover exclusive recipes of artisanal hot chocolate and, incidentally, contribute to a charity project. For each cup sold, $ 0.50 will be donated to C-CAP‘s “Job Training Program,” a non-profit organization that helps underprivileged high school students explore culinary careers.
Check out the chocolate recipes that some of these patisseries will serve during the festival here.