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The National Association of Flavors and Food-Ingredient Systems (NAFFS) winter meeting in New York featured a presentation of exotic single-source chocolates from around the world, presented by Guittard Chocolate Co., in addition to demo recipes highlighting chocolate presented by Flex Mussels executive pastry chef Zac Young (for a photo essay on these presentations, see the May issue of Perfumer & Flavorist magazine). Demos included chocolate-citrus lollipops, white chocolate bonbons with truffle oil centers and a new take on regional US favorite whoopee pie. The demo was followed by lunch at L’Ecole Restaurant.
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Special thanks to Diane Davis (NAFFS) for contributing photos.
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