Evert-Jan De Kort (Choqoa.com)'s Page

How ironic! Last night I sat with Chef Roger Holden to judge 15 brownie recipes at a competition for home bakers at a library not far from my store. He is an instructor at a culinary school here in Michigan. He told me that the college just bought him an enrober that can produce 1,000 pieces per hour as well as other equipment dedicated to making chocolate. He has a fondness for Felchlin and uses Cluizel as well when teaching his culinary students, along with Valrhona and others. He said he thinks he owes it to his students to expose them to as many varieties of chocolate as possible. Here is a link explaining what Chef Holden does. http://www.pastrychampionship.com/2007/competitors/teamholden/TEAMHOLDEN.htm

I see more "green" and socially responsible products being used as guest amenities in hotels. Free trade and organic coffee in each room is being seen more and more.

Many young people in the US are turning to veganism, hence the need to produce dark chocolate items that fit with the changing tastes. Just today, I made a 90% dark chocolate ganache also using soy milk, as an icing for a vegan torte. It was honestly quite good.

I also find that many of today's vegetarian and vegan culinary students choose to specialize in pastry & confectionery because they cannot tolerate handling meat. As a result, look for big advances in low-fat, health conscious, elegant desserts. By focusing on the superior flavor of heirloom cacao, these chefs will be able to coax flavor out of their medium without an over-reliance on sugar.

Also, this recession has cleared the way for new restaurants to replace those that have gone out of business. Even though there has been a return to inexpensive food during this recession, as soon as it is over, the marketplace will adjust back to higher standards and the new cuisine will be reflected in these establishments catering to the next generation of health-conscious consumers.

Chef's would be using and making premium chocolate complete with origins, cocoa content and traceability. Bars would be best marketed/used at resorts and hotels both with premium labels and private labels.

What you say about Valrhona is true, but that is changing. All you have to do is look at the culinary schools and how they are being trained now. An entirely new generation of chefs have tasted and worked with premium brands and they will be bringing this knowledge and differentiation to their new positions. The knowledge and ability to work with premium chocolate will help distinguish the excellent "rising star" pastry chefs from the merely adequate ones.

We have much to look forward to here in the U.S.Delete Comment

Hi - thanks for asking.

I do see pastry chefs at fine dining restaurants offering daily, fresh chocolate creations and even a brand or signature line for the particular restaurant. Consumers will want the freshest, purest flavors and origins created by chefs in an elegant atmosphere.

I am uncertain about the future of the higher priced gourmet bar in the U.S. When the mass market started carrying high percentage bars and single origin bars, it killed my chocolate bar business and really only the truffles and traditional pieces sell well in my boutique now.

Just viewed the FB page - very nice !
Things are moving fast ... I think we are going to see some major changes as we come out of this recession. Many new faces and products poised to enter the marketplace. Exciting!