All Articles
All Articles
FOOD + DRINK

2007 New York Chocolate Show Roundup

FOOD + DRINK

2007 New York Chocolate Show Roundup

by Evan Orensten
on 12 November 2007
romanicos.jpg

The New York Chocolate Show never disappoints, and the CH crew performed its annual search for the newest and tastiest chocolates. Our top four picks from this year's show are: Romanicos Chocolate from Miami, Oliver Kita Fine Confections from Rhinebeck, NY, Theo Chocolate from Seattle, and the Comptoir du Cacao from France.

Romanicos Chocolate is the creation of Alejandra Bijai, a Venezualian living in Miami. Her grandmother passed on the gift of truffle making, and Alejandra has evolved her skill into a force to be reckoned with. Romanicos is the most established of this group, and has made their name by not adding sugar or butter to their chocolates, which provides both a smoother, cleaner taste and also exceptionally good truffles that weigh in around 38 calories each (above). The Wild Coconut, Fresh Mint and Passion Caramel are tops. The "Chocolate Art" collection features "exotic" flavored chocolates with designs on top. We loved the Dulce de Leche for its over-the-top taste that wasn't too sweet. Their lactose free Healthy Artisan Chocolate Bars include innovative combinations like Salted Pisatchio and Nutmeg, Wasabi and Honey, and Soy Bean and Sea Salt.

Romanicos Chocolate
181 Coral Way Suite 116
Miami, FL 33145
USA
Tel +1 305.854.9936 Fax +1 877.848.4857

Oliver_Kita_Buddha.jpg

Oliver Kita Fine Confections is new on the scene. Oliver Kita, a well known caterer in Hudson Valley, NY recently opened this chocolate shop, where he and his team hand make a range of traditional chocolates—pralines, marzipan, bon bons, ganaches, truffles and caramels. We loved the Mint and Lemon Balm and Shiki Matcha Crunch truffles, and these solid chocolate buddhas (left), available in dark and milk chocolate, edible gold dust optional.

Oliver Kita Fine Confections
Astor Square
6815 Route 9
Rhinebeck, NY 12572
USA
Tel + 1 845.876.2665

theo_chocolate.jpg

Theo Chocolate is notable for their ingredients, process and results. Most people don't realize that nearly all chocolates are made from a chocolate base (known as couverture) that is made by companies such as Scharffen Berger, Valrhona, Guittard and Domori. Same stuff you see in the store. Very few independent chocolatiers go through the process of making their own couverture as it is complex, time consuming and difficult. Theo does, and they are the first to do so with Fair Trade Certified cocoa beans. They are also the only roaster of organic cocoa beans in the U.S. They produce single origin bars (the 91% Venezuela Limited Edition Dark Chocolate Bar is a rare, remarkably not bitter high percentage bar); Confections; and the quirky 3400 Phinney bars, which include the Bread and Dark Chocolate bar with toasted bread crumbs and 65% chocolate, and the Chai Milk Chocolate bar, with chai spices and black tea.

Theo Chocolate
3400 Phinney Avenue North
Seattle, WA 98103
USA
Tel +1 206.632.5100 Fax +1 206.632.0413

comptoircacao.jpg

Not bad so far. Ami and I worked our way through the chocolate fanatics and would have left the show quite happy with our new discoveries. And then we found the Comptoir du Cacao booth. This small family run chocolate company makes their chocolate about an hour outside of Paris (where they have a shop). Maybe it was the fact that they were in the States for the first time, and only a few people had the opportunity to discover them before us. Maybe it was the traditional/chic French wood boxes they packed their chocolates in. Or maybe it was the out-of-this-world <<Chocolat et cristaux croustillants de brisures de crêpe dentelle avec croustines Gianduja caramel au beurre salé>> (above right), bite size chocolate-covered crunchy bits with caramel, salted butter and crêpe dentelle (those very fine, rolled cookies that are often served with espresso in French cafés). These little delights got our vote for best in show. The family also makes many other tasty chocolates, and has a line with fair trade cocoa, and a line of chocolates made without sugar. Though not yet available stateside at retail, you can order them from the store or by using the downloadable order form.

Comptoir du Cacao
194, avenue de Versailles
75016 Paris
France
Tel 33 (0)1 42 24 09 58

Also on CH: Chocolate Show Roundup 2005

The CH25 is a showcase of creators and innovators from a broad range of disciplines who are currently working to drive the world forward.

Eelke Plasmeijer

The locally driven restaurant that’s upending Balinese food culture

Read More
We really try to keep things simple and let the produce do the talking

Lulu Mickelson

A civic leader bringing change to NYC through design

Read More
Human-centered design is one of the many tools that we can use to better engage the public

Dan Barasch + James Ramsey

A quest to make the future brighter—underground

Read More
We both share a passion for groundbreaking technology and a shared love of New York

Kathleen Supové

The NYC performance artist who’s radically reinventing the piano recital

Read More
I like pieces that are virtuosic, that show off the piano and what it can do, and are awe-inspiring

Corinne Joachim Sanon

The chocolatier bringing social change to Haiti and bean-to-bar chocolate to the world

Read More
Seeing the poverty surrounding me and the lack of jobs and opportunity bothered me

Sarah Kunst

The entrepreneur single-handedly changing the landscape for women in tech

Read More
People who live on a planet that is half women but can never seem to find any when they need one, I have solved your problem

Alex Kalman

The tiny museum in Manhattan that’s redefining museums

Read More
The mission is to put this small simple and powerful tool into the hands of as many people as possible

Cynthia Breazeal

How an emotional, empathetic robot named Jibo stands to revolutionize communication

Read More
The thing that's so provocative about social robots is that it's fundamentally a community technology

Kegan Schouwenburg

Revolutionizing orthotics through 3D-printed insoles

Read More
What orthotics do is they effectively change the geometry of what your alignment is like

Roxie Darling

From un-shampoo to transgender identity, the NYC colorist boldly defining the next chapter of hair

Read More
Hair color is as much a science as it is a craft

Melissa Kushner

Addressing the needs of orphans and vulnerable children in Malawi through microenterprise

Read More
Poverty is complicated, there is an increasing temptation and pressure in the development space to oversimplify things

Matt Kenyon

Fusing art and technology to disrupt concepts of corporate America

Read More
I want the work to live in the world and circulate, so it can generate more dialogue

Leopoldine Huyghues Despointes

The young filmmaker and non-profit founder who just wants people to follow their dreams

Read More
I feel confident and ready to accomplish so much more, the movement is on

LaToya Ruby Frazier

Documenting the slow, troubling change in Braddock, Pennsylvania

Read More
I am not a journalist, I am a conceptual documentary artist using my visual expression for building narratives that are unseen and unheard

Douglas Riboud + Justin Guilbert

How a mission to create great coconut water led to a whole new way of doing business

Read More
We’ve made a conscious decision to be as transparent and honest as we can, and let people decide for themselves

Pauline van Dongen

The Dutch designer blazing the wearable technology path

Read More
I’m fascinated by concepts of change, movement, energy and perception; since they are closely related to the way we experience the world

Marcus Weller

Using technology to turn motorcycle helmet design on its head

Read More
I was taken aback both by the number of people that doubted it, and by the equally large number of people that got behind it

Tal Danino

The bioengineer who’s programming DNA to fight cancer

Read More
[Manipulating genes] is very new, people are just learning how to program these organisms

Meredith Perry

How searching the Internet helped a 22-year-old invent wireless electricity

Read More
It’s not about where the information is, it’s about how you use the tools

Tarren Wolfe

The next-generation appliance making kitchens greener—literally

Read More
Our goal is to provide food for everyone in the world, and the best place to start is in our very own community

George Arriola and Monohm

An heirloom electronic for the post-smartphone era

Read More
We agonized during the design process as all hyper-obsessed craftspeople should

Jonathan Sparks

Reinventing electronic music by inventing multi-disciplinary instruments

Read More
Recorded music is becoming so cheap, so the value of music is now in live performance

Joshua Harker

Pushing the boundaries of sculpture with intricate 3D printing

Read More
My intent was to explore and depict the architecture of the imagination, to interpret and share forms evident in the mind’s eye

Sabine Seymour

A future where smart clothes are as ubiquitous as zippers

Read More
In the future you will not buy a piece of 'functional' clothing without SoftSpot

Vanessa Newman

Redesigning pregnancy for the post-gender generation with Butchbaby & Co.

Read More
I want my customers to feel comfortable and unchanged, in that becoming pregnant didn't take away from or compromise their identity
Loading More...