The depth and variety of people who live around this small city has always amazed me, from ultra-marathoners to world-class sopranos to very intense foodies.
So it is with Curtis Vreeland, who tracks emerging trends in the confectionery industry. Just before Thanksgiving, he presented this year’s research at the 10th annual New York Chocolate Show. It’s part of Le Salon du Chocolat, which starts in Paris, passes through New York, then hops to Beijing and six locations in Japan.
Attendance in New York is about 30,000 — impressive, until you consider the size of the Paris and Tokyo shows, which each draw 150,000.
Here’s this year’s Chocolate Show review from Curtis:
Want to eat some opium?
A strange offer, considering that opium was traditionally eaten by Chinese women as a fatal exit plan from unhappy arranged marriages.
But an Opium bonbon was just one example of many sweet gems waiting for chocolate connoisseurs at the tenth annual New York Chocolate Show. Considering that the item in question was a dark chocolate truffle, it brought new meaning to the term “chocolate to die for.” An addictive truffle with blood orange, smokey lapsang souchong and Chinese five spice, it was conjured up by Oliver Kita, an innovative chocolatier from Rhinebeck, NY.
It can serve as an indicator of how creative contemporary nouvelle American chocolatiers have become, scouring the globe for inspiration and packing a multiplex of flavors, textures and sensorial stimulation into each sweet bite. Hello to multicultural, racy spice bazaar tastes …