Nov 13, 2019 Last Updated 6:31 AM, Nov 9, 2017

Every issue, we dedicate our Hot Chocolate section to give our readers a peek at what's hot and new in the world of chocolate.

Swiss Connection

AUI Fine Foods Felchlin AUI Fine Foods Felchlin

Swiss chocolate maker Felchlin has been providing fine chocolate products to dessert professionals worldwide for more than a century. Felchlin products are now available from AUI Fine Foods, and on January 1st, 2018, AUI will become the exclusive distributor of Felchlin products in the USA. “Albert Uster Imports has always taken pride in offering the best selection of pastry ingredients in the United States,” explains Philipp Braun, CEO of AUI. “Today we are excited to announce the newest addition to the AUI family, Max Felchlin AG. Felchlin brings more than a century of expertise in producing exceptional products for the confectionary and pastry market. Behind their core values of Passion, Flexibility, and Stability, we are proud to have the opportunity to make Felchlin products available to our AUI customers nationwide.” The Felchlin line of products will be offered at the second annual AUI Pastry Cup. The two-day, three-round competition will be held on September 18-19, 2017 at the AUI corporate headquarters near Washington, DC. Judges include Ewald Notter and Orlando Santos. For more information about Felchlin products and the AUI Pastry Cup, visit

Johnny Chocolate

Chocolate by Johnny Iuzzini

Award-winning pastry chef Johnny Iuzzini loves chocolate. After more than two decades of creating world-class desserts in the finest restaurant kitchens, Johnny decided to follow his dream of crafting chocolate from bean-to-bar. Now, his dream has materialized in bar form with the recent launch of his eponymous line of chocolate. Johnny’s hand-made, single origin bars are crafted with fine cacao sourced from plantations worldwide. He personally executes the sorting, roasting, winnowing, refining, conching, molding and packaging of his chocolate. To learn more about Chocolate by Johnny Iuzzini, and to purchase his bars, visit

Cemoi USA

Cemoi USA Cemoi USA

In 1814, Jules Pare opened one of the first chocolate factories in France. The Cemoi brand was born. Today, the third-generation family owners of the Cemoi Group make chocolate products in 15 facilities worldwide. Now, Cemoi professional products are available in the USA. The company also recently launched two new chocolate lines developed for dessert professionals, Succession and Empreinte (pictured here). The Cemoi USA team is led by pastry chef and technical advisor Kivanc Kaymak who is “excited to work with the historic Cemoi brand and the new product lines. We look forward to introducing our extensive range of products to chefs in the US market.” To learn more about Cemoi products, go to

US Chocolate Master

Kudos to Chef Florent Cheveau on winning the tryout competition to represent the United States at the 2018 Cacao Barry World Chocolate Masters (WCM) competition. The tryout competition was held on April 28-29, 2017 at the Barry Callebaut Chocolate Academy in Chicago, IL. Chef Cheveau currently serves as the Executive Pastry Chef at the MGM Grand Hotel & Casino in Las Vegas, NV and has more than 20 years of food service experience. “On behalf of Cacao Barry US, and everyone at The Barry Callebaut Group, I would like to congratulate Chef Florent Cheveau on his victory in the US World Chocolate Masters competition,” says Karl Helfrich, Cacao Barry US Brand Manager. “We wish him all the best as he trains for the 2018 finals to represent the United States, and hopefully bring the crown to North America.” The WCM will be held in October 2018 in Paris, France. Chocolate artisans from 20 countries will compete for the title of World Chocolate Master in the world’s largest, professional, all-chocolate competition. For more information about the WCM, visit

Florent Cheveau Florent Cheveau WCM

Chocolate and Cake

Chocolate and Cake

Good news to those who love cake and chocolate – now you can have the best of both worlds. Valrhona Chocolate is partnering with cake artist Ron Ben-Israel on a series of co-branded classes. The classes are in collaboratijon with L’Ecole Valrhona du Grand Chocolat, and are geared towards professional chefs and enthusiastic amateurs. “Wedding Cakes with a Kiss of Valrhona Chocolate” will take place at the decorator’s expanded facility in the heart of the Garment District in New York, beginning in March, 2017. Ron will be joining a lineup of highly respected pastry chefs that will teach at the Brooklyn location of the Valrhona school, including Stéphane Tréand, Christophe Domange, Lincoln Carson, William Werner, Fabrice David, Nicolas Botomisy, Paul Saiphet, Sarah Tibbetts, and Derek Poirier. Long regarded as the top choice for professional chocolatiers and pâtissiers, the Valrhona brand is the exclusive chocolate supplier for Ron Ben-Israel Cakes.

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