Pastry Chef, Jackson Family Wines, Santa Rosa, CA

A proud Texan, Robert Nieto earned his cooking and baking certificate from Del Mar Community College in Corpus Christi. He began his career as a line cook at Corpus Christi Country Club, but quickly...

NICK MALGIERI

French Lemon Meringue Tart (Tarte Au Citron Meringuée) Ingredients and Method :   One blind-baked 10-inch tart crust made from Sweet Pastry Dough (see below), fully baked LEMON CREAM 1 cup whole milk 1/3 cup sugar 2 tablespoons cornstarch 1/4 cup lemon...

Annie Féolde- Italy and Japan

White chocolate-based creamy ganache, enriched with Italian olive oil and masterfully combined with lemon zest. “I wanted to honor the region Tuscany that inspired us with its landscape and its extra virgin olive oil. These...

Richard Tango-Lowy

Dancing Lion Chocolate Owner: Richard Tango-Lowy 917 Elm St., Manchester, NH 03101 603-625-4043 • www.DancingLionChocolate.com Twitter: @LoveOfChocolate Chocolate philosophy: I source from small farms and artisan chocolate makers around the world. While Dancing Lion Chocolate is not a bean-to-bar company, I...

Daniel Herskovic

Mayana Chocolate Owners: Tamara and Daniel Herskovic 1319 Valley Road Suite #1, Spooner, Wisconsin 54801 715-635-4729 • www.MayanaChocolate.com Twitter: @MayanaChocolate Chocolate philosophy:  I like to create finely crafted chocolate that is beautifully presented. I feel it is important to connect with the...

Peter Goossens- Belgium

Smooth vanilla ganache with Japanese Matcha tea on a fresh gel of tonic, covered in intense dark chocolate. “The flavor and aroma of fresh lemon have always fascinated me. Lemon gives a fresh, clean feeling,...

Arabelle Meirlaen- Belgium

Beneath a shell of smooth milk chocolate lies an intense coffee buttercream and rich praliné with Szechuan pepper and crispy “feuilletine” or Breton waffles. “I have fond memories of frappé iced coffee made with fresh...

Harald Wohlfahrt- Germany

A ganache of pumpkin and Eastern ginger on a layer of marzipan with 50% almonds from Faro in Portugal and orange zest, covered in soft milk chocolate. “My grandparents grew pumpkins on their farm. I...

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