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From Bean to Bar: A Choco-lot happening in March

chocolate from bean to bar

The “bar” has officially been raised in NY, and it is made of chocolate.

Let’s start with The New York Chocolate Museum and Experience, which recently opened in downtown Manhattan. It allows chocolate lovers the chance to do more than simply indulge; one can now wallow in chocolate’s history. The 5,000 square foot museum opened by legendary Pastry Chef Jacques Torres is located next door to his 7th NYC chocolate shop at 250 Hudson Street. You can trace chocolate’s origins, watch videos and demos, and even take a class to make your own. Prepare to learn about the diverse ingredients in chocolate, and the true difference between milk, white, and dark.

If a museum experience is not enough to satiate your chocolate calling, plan a trip. Aimed at the chocolate adventurer, Clay Gordon is leading a small expedition to Bolivia to visit Hacienda Tranquilidad and the Alto Beni. The world renown chocolate expert will lecture about the cacaos Silvestre – the wild cacaos of the Beniano. More information is available on his Chocolate Life resource center.

Or, if you’d prefer to sing and dance about chocolate, Charlie & The Chocolate Factory is opening on Broadway at the end of this month. If you go to see Roald Dahl’s book turned into eye candy, make sure to bring chocolate intermission snacks that are 70% or more of real organic cacao beans. According to New York integrative nutrition coach Nancy Weiser, of Weiser Choices, this is the best way to indulge and she can even tell you how to make your own!

The 212 to YOU report compiles culinary trends by NY based Wendy Weinstein Karp

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