The NAFFS Winter Meeting will be held February 12 at the French Culinary Institute, New York. The event will feature a discussion by Zac Young, executive pastry chef at Flex Mussels, on the interaction of chocolate with a variety of ingredients. The program highlights include:
- Chocolate as a Varietal: Single Origin Tasting with Guittard Chocolate Company
- The Science of Ganache: Coconut and Black Tea Bon Bon
- White Chocolate: The New Frontier – Caramelized White Chocolate Pudding, Black Truffle and White Chocolate Bon Bons
- Essential Oils and Chocolate: Chocolate and Citrus Lollipops
The event also features a four-course lunch at the L’Ecole Restaurant.
Visit the NAFFS Web site for more details; register for the event.
