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Chocolate Takes Center Stage
Guittard Chocolate Company Debuts New Bittersweet Chocolate
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Chef Wressell discusses the technical
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New York, NY. September 2007—September 15th was a red-letter day for all in attendance at A Chocolate Debut, a special event hosted by PastryScoop.com and Guittard Chocolate Company at The French Culinary Institute. The dessert demonstration and tasting feted the launch of Guittard's newest addition to its artisan product line: a 64% bittersweet variety made from Arriba cacao beans from Ecuador.
A select group of pastry chefs, food industry professionals, and press were invited to be among the first to sample the new chocolate. Upon arrival guests enjoyed hors d'oeuvres and cocktails—cocoa-inspired bites by The FCI's Chef Jeremie Tomczak paired with Alcoholic Chocolate-Cherry Soda, an original cocktail concocted by The FCI's director of culinary technology David Arnold. PastryScoop.com's Judiaann Woo and Guittard's Laura Tornicchio-Vidal then stepped forward to introduce the company's corporate pastry chef, Donald Wressell.
Chef Wressell presented several desserts that captured the vibrant flavor notes and remarkable versatility of Guittard's 64% chocolate:
- Three Signature Bonbons: 642 Square Palet, Coffee, and Passion Fruit
- Chocolate Fondant Cake
- Chocolate and Dulce de Leche Timbale
- Chocolate Tart with Chocolate Ice Cream
- Nocturne 91% Gelato (created with Guittard's signature extra dark chocolate)
Following the demo, Guittard passed out chocolate gift packs to a few lucky door prize winners and attendees left bearing chocolate bars, Guittard caps, and copies of the chef's recipes.
View more images on our Flickr photostream.
| To request high-resolution photos, email info@pastryscoop.com. |
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Donald Wressell, Judiaann Woo, Laura Tornicchio-Vidal, and Jeremie Tomczak |
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Cocoa-inspired hors d'oeuvres created by FCI chef Jeremie Tomczak.
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Chef Jeremie's short rib skewer. |
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Chocolate and dulce de leche timbale with almond sablé.
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A roomful of people with one thing on the brain: chocolate. |
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Assorted bonbons: 64 2 Square Palet, Coffee, and Passionfruit. |
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Guitard's Laura Tornicchio-Vidal talks chocolate with guests. |
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Classic chocolate fondant cake made even tastier with a side of chocolate ice cream. |
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Tastings of the full range of Guittard chocolates: white, milk, 61%, 64%, 72%, and 91%.
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About Guittard Chocolate Company
 Guittard Chocolate Company was founded in San Francisco in 1868 by Etienne Guittard. Four generations later, the company remains family-owned and operated, and is one of the few bean to bar chocolate makers remaining in the United States. Gary Guittard, Etienne’s great-grandson, is the current company President and continues the family tradition of custom-making high quality chocolate for professional pastry chefs, confectioners, and artisan ice creameries. With the recent introduction of E. Guittard chocolate bars in consumer package sizes, Guittard’s artisan chocolates are now also available to chocolate lovers at gourmet grocery stores and specialty food shops.
About PastryScoop.com
 PastryScoop.com is an online resource designed to inspire and educate both pastry professionals and serious amateur bakers. It provides free content on such topics as dessert trends, baking tips, and food events in order to increase overall awareness of the pastry arts and to promote creativity within the field.
PRESS CONTACTS
Judiaann Woo
646-254-8543
jwoo@pastryscoop.com
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