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...

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...

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...

Pierre Wynants & Lionel Rigolet-Belgium

Smooth Madagascar vanilla fresh cream on a layer of caramel, with pineapple and exotic black Samba tea, enrobed with intense dark chocolate. “Reminiscences of the Caribbean and my childhood linger on to this day. So...

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...

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...

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...

Christophe Adam-France

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...

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