Chefs

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,...

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...

Crispy praliné with popping sugar on a layer of fresh fruit coulis made from yuzu, an Asian citrus fruit, covered in intense dark chocolate. “The inspiration has been the magical “mascletà” fireworks event held during...

A smooth praliné made with Californian almonds, set on a crumble of caramelised coconut nibs from Bali and covered in creamy milk chocolate. “The power of the chocolate, the softness of the praliné, the freshness...

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...

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...

Chef Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art...

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...