This weekend the Salon du Chocolat finally comes back to NYC, and I’m super excited to see what the new company running the festival does with it. I’ll be there on Saturday making the rounds and stuffing my face with chocolate and thought I’d share my cheat sheet of the places I’m most excited to hit up.
In addition to my usual favorites like Fruition, Dandelion, Antidote, and Charm School, I’m beelining for American bean-to-bar makers I don’t get to see that often, like Chequessett and Goodnow Farms as well as international superstars Amedei, Hogarth, the Swedish Cacao Company, and Marou (they might even have their much-coveted inclusion bars, which are basically impossible to find in the U.S.!). I’m also interested in checking out Askanya, the first bean-to-bar maker in Haiti, who uses Haitian beans. If you’re interested in seeing the machines many makers use, stop by Cocoatown and Diamond.
After my single-origin binge, I’m going for all the bonbons. Top of the list: chocolatiers Christopher Elbow, Eclat, Laurie & Sons, Mademoiselle Miel, and Obsessive Chocolate Disorder. Also don’t miss Hakan Martensson, who is the force behind Fika and currently sculpting massive chocolate extraterrestrials. Word on the street is he’s opening his own shop soon too.
So what are you excited to taste this weekend?
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