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Article

The Chocolate Show Report

Camels' milk chocolate? OK, I'll bite.

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At this year’s Chocolate Show in NYC, it was all chocolate all the time—and that was fine with us. We’re reporting back on some interesting finds. . .

These days, most people prefer dark chocolate to milk chocolate. Well, I’m not one of them. I mean, what’s wrong with a little creaminess in your chocolate? At the Chocolate Show, we were able to try a super creamy, ultra-smooth milk chocolate made with none other than camels’ milk. . .and it was delicious.  It has an intriguing tang to it, and a wonderful texture. Al Nassma, the company making the chocolates, doesn’t have American distribution just yet, but we’re going to keep our eye on them and let you know as soon as they do. For more information, check out their website.
Denise Mickelsen, associate editor

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Who knew they had espresso bars in Sweden? Well, the Swedish company that brought the Fika espresso bar to Manhattan, also recently introduced a line of truffles, pralines, and chocolate bars by Swedish chocolatier Håkan Mårtensson. But it wasn’t the perfect-looking truffles that attracted me to the Fika stand. It was Mårtensson himself making an amazing chocolate sculpture, molding pieces of chocolate with his hands. I couldn’t resist posing next to one of his “sweet” creations.
Laura Giannatempo, associate editor

 

Spices and herbs Simmering brine
Swedish chocolatier Håkan Mårtensson   Normally, I’d avoid angry-looking clowns, but I want to eat this on

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It wasn’t hard at all to get into the Halloween spirit at this year’s Chocolate Show, thanks to an incredible display created by chef instructors and students from New York’s French Culinary Institute. Titled “The Haunted House of Lord Shock O’Lade”, this entirely chocolate house came complete with lots of creepy touches, including “bloody” chocolate staircases, gravestones, skeletons, various animals, and even a very detailed electric chair. Now that’s my kind of haunted house.
Rebecca Freedman, senior editor

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