The annual NAFFS Winter Meeting and industry networking event was once again sold out at the French Culinary Institute in New York City.
This year The Guittard Chocolate Company presented “The Science of Chocolate” with a guided tasting of single origin chocolates from Hawaii, Equador, Colombia, Venezuela, Peru and Madagascar, ranging from 38% to 91% cacao.
Zack Young, executive pastry chef of Flexx Mussels restaurants in Prince Edward Island and New York City, prepared White Chocolate-Black Truffle Bon Bons, Caramelized White Chocolate Cream, Chocolate Citrus Lollipops and Deep Fried Woopie Pie. Click here for recipes. You may know Mr. Young form the food network when he makes chocolate dresses for the opening night of the International Chocolate Show.