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  • February 2012 dessertprofessional.com

    $5.95

    ProfessionalProfessional Dessert

    tea-infused pastries

    CAKE COMPETITION TIPS FROM DANA HERBERT

    kouign amann

    macaron ice cream sandwiches

    PASTRY BAKING CHOCOLATE ICE CREAM

  • HOT CHOCOLATE QU

    IT E

    A PA

    IR

    CocoHearts by Xan Confections are individually wrapped, dark chocolate truffl es fortifi ed with heart-healthy nutritionals like CoQ10 and Kaneka QH (Ubiquinol). Available for retail singly, in a seven piece box, and in a fourteen piece tube. www.xanconfections.com

    Chocolatier Michael Recchiuti and winemaker Cameron Hughes have launched a line of chocolate and wine pairing gift boxes just in time for Valentine’s Day. Pairings include:

    *Cameron Hughes 2009 Arroyo Seco Chardonnay and Recchiuti Chocolates: Bergamot Tea – 70% dark chocolate blended with Ceylon tea and bergamot oil infusion. Spring Jasmin Tea – Delicate jasmine blossoms and green tea infusion blend with pure dark chocolate. *Cameron Hughes 2009 Russian River Valley Pinot Noir and Recchiuti Chocolates: Cassis Strata – Cassis fruit gelee atop a layer of Colombia varietal ganache. Sesame Nougat – Milk chocolate caramel ganache atop a crunchy sesame nougat disk. *Cameron Hughes 2009 Arroyo Seco Monterey County Syrah Grenache Mourvedr and Recchiuti’s Star Anise & Pink Peppercorn – Star anise and pink peppercorn infusion blended with milk and dark chocolate. *Cameron Hughes 2009 Alexander Valley Cabernet Sauvignon and Recchiuti Chocolates: Force Noir – Silky 70% dark chocolate ganache infused with whole vanilla beans. Kona Coffee – Dark milk chocolate ganache infused with 100% Hawaiian Kona Coffee beans garnished with a gold leaf. For more info, visit www.chwine.com or www.recchiuti.com.

    C E L E B R AT I N G 3 0 Y E A R S OF INSPIRATION FOR CHOCOLATE

    PASTRY AND DESSERT PROFESSIONALS

    • NATIONAL DISTRIBUTION NETWORK ACROSS THE U.S. AND CANADA

    • CHEF TO CHEF SERVICES

    • TOP EXCLUSIVE BRANDS & INNOVATIVE NEW PRODUCTS

    • FOUNDING SPONSOR OF MOF STEPHANE TREAND’S ART OF PASTRY SCHOOL IN SAN CLEMENTE, CA

    also introducing the all-new

    www.qzina.com

    AMERICA’S 1ST BEAN TO BAR EXPERIENCE

    FULL TRAINING FACILITY

    RESEARCH & DEVELOPMENT KITCHEN

    PRODUCT SHOWROOM

    RECIPE & PRODUCT DEVELOPMENT

    I R V I N E , C A

    MIAMI LOS ANGELES SAN FRANCISCO CHICAGO NEW JERSEY VANCOUVER EDMONTON TORONTO

    TH AT

    ’S A

    M OR

    E

    Love is a powerful emotion, so Miami-based vegan and raw chocolatier Ada Azarya wanted her new Valentine’s Day creation to be up to the task. Amore from Cioccolada is infused with maca powder and is decorated with an organic, dehydrated, red rose petal. Maca is a root that is native to South America, and is traditionally used as a natural aphrodisiac and anti-depressant. For info on pricing and on Cioccolada’s other fi ne fl avors, visit www.cioccolada.com.

    TW IC

    E TH

    E VI

    CE

    Craig Boreth loves chocolate and spirits. He began his career as a writer, and his fi rst book was a culinary biography of Ernest Hemingway, The Hemingway Cookbook (Chicago Review Press, 1998). And since Hemingway had a particular knack for using food and drink to convey his reality, Boreth thought he could bring some sense of that desire to connect with one’s audience by combining his two passions, and so Twice the Vice was born. Now Boreth crafts dark chocolates fi lled with premium spirits. And since a little booze is never enough, all of their chocolates contain a serious top shelf pour. www. twicethevice.com

    I H EA

    RT Y

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    VALENTINE’S EDITION

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    DP_JF12 FrontCover DP_JF12 PG 72