Top 10 Chocolatiers In North America

Yesterday was a great event held at ICE in New York City (Institute of Culinary Education) Big sponsor was Cacao Barry and hosted with Dessert Professional Magazine. This event showcased the top 10 chocolatiers in North America. The chocolates were so unique coming from all other the country hand made by each chocolatier.

 Top 10 Chocolatiers

Just to highlight a couple from the night, Oliver Kita was revealing a new experimental chocolate he had put together that had seaweed on top of the chocolate. It was a take on the salty and sweet combinations that are very popular with chocolate. This version was a little healthier and the saltiness was a little more mellow. Anette Righi DeFendi had a great spread of chocolate reminiscing for Valentine’s Day! The chocolates were beautiful and jewel shaped. Her signature chocolate of the night was her chocolate turtle that consists of chocolate, caramel, and pecans. Simple but the flavor really jumped out. Santosh Tiptur’s chocolate table had an amazing presentation. The tiers of chocolate and the vessels he served them in were almost too good to touch. His popular chocolate of the night was his chocolate parfait that was layered with chocolate mousse, cake, caramel, and chocolate balls on top. The last to arrive but stole the show was the ever popular chocolatier from Savannah, Georgia Adam Turoni. His featured chocolate of the night was a creme brulee bite sized treat. He was blow torching the chocolate as it was served. It had the perfect crystallized crunchy exterior and the inside just melted with chocolate. Norman Love was the first inductee of the chocolatier hall of fame that night as well.

Norman Love and Johnny Iuzzini

Norman Love and Johnny Iuzzini

List of top 10:

Susanna Yoon- Stick With Me
Adam Turoni- Chocolat By Adam Turoni
Christophe Toury- Voila Chocolat
Santosh Tiptur- Co Co Sala
Daniel Sklaar- Fine & Raw
Slawomir Piot Korczak- Polska European Bakery & Chocolate
Oliver Kita- Oliver Kita Chocolates
Elaine Hsieh & Catherine Sweeney- EHChocolatier
Anette Righi DeFendi- Kohler Original Recipe Chocolates
Michael Antonorsi- Chuao Chocolatier

 Top 10 Chocolatiers

Holiday Recipe: Hot Chocolate Truffles


12 ounces dark chocolate chips
1 cup heavy cream
1 tablespoon sugar
1/8 teaspoon salt
TOPPINGS: Crushed candy canes or Hershey's cocoa powder


 Place all ingredients in a double boiler and stir until chocolate is melted. Whisk works well.
    Allow the mixture to cool. Cover the bowl with plastic wrap and refrigerator for about 2-3 hours until firm.
    Using a cookie scoop, scoop the chocolate mixture ( approx. 1 inch scoops) and roll into a ball. Then with your choice of topping roll in that. Immediately place each ball onto a square of plastic wrap.

For Gifting: Wrap up each ball with plastic wrap to seal.  Place balls in a freezer bag and freeze until ready to use.

To Make Hot Chocolate: 1 cup of milk into a microwave-safe mug (or in saucepan to heat). Carefully drop two unwrapped hot chocolate truffles into the milk. Stir for 30 seconds to 1 minute until the truffles dissolve into the milk. Serve warm!

Wine Choice: Merlot

 Food Photography by Food Photographer Felicia Perretti, New York, Philadelphia

Recipe: Leftover Pumpkin Puree

The holidays are coming up and I thought I should share this easy, tasty recipe that will help you use leftover pumpkin puree from your soup and pie recipes you've made for the family.


-1 cup pumpkin puree

-3 cups rolled oats

-3 tbs brown sugar (dark or light)

-1 tbs cinnamon

-1 tbs pumpkin pie spice

-1 egg white

-1/3 cup honey or maple syrup

-1 tsp vanilla

-Any additional nuts or dried berries can be added, I had almonds on hand so I used them.

Preheat oven to 325 degrees
-Mix 3 cups rolled oats and 1 cup almonds with 3 tbs brown sugar, 1 tbs cinnamon, and 1 tbs pumpkin pie spice and set aside.
-Separately mix one egg white with 1 cup pumpkin puree, 1/3 cup honey, and 1 tsp of vanilla.
-Combine dry ingredients and pumpkin mixture; mix till coated.
-Spread on baking pan and bake for 45-50 minutes mixing between every 15min
. Let rest for 20min then serve.