After two successful years of hot chocolate celebration and raising funds for charity, Valrhona is excited to announce the Third Annual Hot Chocolate Festival in NYC. As the two previous years, the Valrhona Hot Chocolate will last two weeks and start with a Kick-off party at Laduree Soho!
New York City’s top pastry chefs including Dominique Ansel Kitchen, Daily Provisions, Epicerie Boulud, Patisserie Chanson and more will create decadent hot chocolate recipes for the festival. The festival is ideally timed for New Yorkers and visitors to warm up this winter as the specialty hot chocolates will be offered at all participating pastry kitchens and bakeries.
Mark your calendars, and make sure you do not miss out on the delicious hot chocolates!!
The Hot Chocolate Festival is an opportunity for you to discover exclusive hot chocolate recipes that give the real essence of what chocolate in a glass on a cold day should be like, while contributing to support C-CAP's "Job Training Program", a nonprofit that helps disadvantaged high-school students explore culinary careers.
The full list of participating pastry shops and bakeries is Ladurée, Fika, La Maison du Chocolat, Baked, Dominique Ansel Kitchen, Epicerie Boulud, Daily Provisions, Petrossian Bakery, Brooklyn Roasting Company and Patisserie Chanson. The participating bakeries and beverage professionals will create exclusive hot chocolate recipes, available during the time of the Festival at each participating location.
Dominique Ansel Kitchen:
"Chef’s Hot Chocolate with Chocolate Whipped Cream" with Valrhona GUANAJA 70% and 62%
"Sweet and Salty" A rich hot chocolate infused with homemade caramel, topped with a marshmallow and drizzled with more homemade caramel and a sprinkling of sea salt made with Valrhona Cacao Powder and 62%
Brooklyn Roasting Company:
Peanut Butter and Coffee Hot Chocolate. Chocolate. Coffee and Peanut Butter! Seriously? What else?!
"Sesame Dark Chocolate" is the Hot Chocolate signature of Chef Macdonald featuring Valrhona MANJARI 64% and BAHIBE 46% and an exclusive Japanese Black Sesame paste!
"Holiday Spirit" This is Chef Alvarez's interpretation of a perfect hot chocolate that is rich and decadent without being heavy. "I knew in order to create a great hot chocolate I had to use high-quality ingredients. In this hot chocolate we use dairy from Battenkill Valley Creamery and three types of Valrhona chocolate, BAHIBE 46%, GUANAJA 70% and COCOA POWDER. The combination of these three chocolates creates a perfect balance of sweet and dark richness. It then gets topped off with freshly whipped cream and homemade peppermint marshmallows. If this doesn’t get you in the holiday spirit I don’t know what will."
"ORELYS Speculos" Enjoy a very special hot chocolate made with Valrhona latest Blond Chocolate ORELYS 35% and the addition of exquisite Speculos.
"Vinter Karamell" Hot Chocolates are taken pretty seriously in Sweden and this recipe is no exception. This one is made with three Valrhona Hot Chocolates: CARAMELIA 36%, GUANAJA 70% and COCOA POWDER!
"Over the Moon" A dairy free hazelnut chocolate made with Valrhona CARAIBE 66% . In the south of USA when a cow stop producing milk they said : she went over the moon, hence dairy free!!!
La Maison du Chocolat:
"Guayaquil" is a mix of three Valrhona Chocolates! With a subtle note of Bourbon vanilla, its silkiness and aromas make this a grand classic in the purest tradition.
"Praline Moss" A gourmand hot chocolate made with Valrhona GUANAJA 70% and PRALINE CRUNCHY 50%!
For $35 guests are invited to enjoy unlimited samples of each specialty hot chocolate and accompanying sweet treats. All the proceeds from the ticket sales will go to C-CAP’s Job Training Program to help break the cycle of poverty and empower students for success from their first day on the job throughout their careers.
Thank you for your support of this important cause. We look forward to seeing you at the Kick Off Party!
Careers through Culinary Arts Program (C-CAP) is a national non-profit that educates and guides underserved high school students toward a bright future. Founded by culinary educator and cookbook author Richard Grausman, C-CAP impacts over 17,500 students a year and has also awarded over $53 million in scholarships since its inception.