Issue 2:2 | Excerpt
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Excellence in Chocolate: Restaurants
Johnny Iuzzini :: Julie Montgomery :: Arnaud Vodounou :: Maury Rubin ::
Bill Corbett :: Chris Broberg :: David Goodridge :: Meg Galus :: Carlos
Salgado :: Stephane Vieux :: Tom Wellings

Too many chocolates too little time? Never. Or at least not for the
pastry chefs profiled here. These artists enjoy the challenge of
choosing the perfect chocolate. While undoubtedly defined by taste,
chocolates these days vary greatly by blends and percentages, varietal
of beans, sugar content, production technique, and even approaches to
sustainability. A pastry chef’s ability to distinguish among this array of
options can reveal a connoisseurship that is not only subtle but also
cause for respect among his or her peers. Call it ‘conspicuous
production,’ but at a time when food quality consciousness is particularly
high, a pastry chef’s pantry of chocolates can reveal a lot about their
dessert ethos. Chocolate isn’t just chocolate anymore. We want to
recognize a handful of world-class restaurant pastry chefs who we
believe are pioneering messengers in the world of fine chocolate.
Whether it be an assortment of handmade confections, the pairing of
wines and desserts, the use of single-origin couvertures, or simply listing
the chocolates they use on their menus, these pastry chefs inspire
restaurant patrons with not only the diverse flavors of chocolate, but also
their own personalities and technique.  | CONTINUED



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