11:00 AM - Lake Champlain Chocolates Culinary Theater

"NEW ENGLAND COOKS" TV SHOW
Lake Champlain Chocolates Education Tent
Hosted by Tony Campos

Host Tony Campos will interview various guests who will demonstrate some delicious chocolate recipes. Be a part of the taping that will be distributed to public-access television stations throughout the country.

Chef Adrian Westrope
New England Culinary Institute

Chocolate Dipped Strawberry Topiary
Chef Abigail Lowe, New England Culinary Institute
Learn to build a chocolate dipped strawberry topiary. This is made up of chocolate dipped strawberries attached to a chocolate cone. You'll also learn how to make and garnish with chocolate modeling paste. This is a beautiful edible chocolate centerpiece for any dessert buffet.

How To Make The Perfect Chocolate Martini
Sunshine Vodka

11:00 AM - NECI Stage
Making Gianduja
Jenny Stearns, Mountain Girl Bakery
Learn how the cocoa butter fat and fats from nuts combine to create a new product which provides a different mouth feel and flavors. It's under-used in confection, but is very simple conceptually.

12:00 PM - NECI Stage
VT Grass-fed Beef with Bitter Chocolate and Chili Sauce
Mark Molinaro, New England Culinary Institute
Vermont produces great grass-fed beef that lends itself well to a decadent sauce with bitter notes. The right amount of chilie adds a slight smokieness and heat that cut through the rich mouthfeel.
Chef Mark will be demonstrating a technique to cook grass-fed beef (as opposed to corn-fed) and serving it with an emulsified egg sauce infused with bitter chocolate and chile.

12:30 PM - Lake Champlain Chocolates Culinary Theater
Confectionary Artistry
Emily Jones, Lake Champlain Chocolates
Basic, and NOT so basic Chocolate Artistry. Chocolate and Art - The perfect marriage.

1:00 PM - NECI Stage
Chocolate Cherry Sourdough Bread
Mathew Zimmerman, New England Culinary Institute
Learn to make a yeasted decadent chocolate bread with dried tart cherries leavened with a sourdough starter.

1:30 PM - Lake Champlain Chocolates Culinary Theater
Health Benefits of Chocolate
James Stefanie & Bonnie Ross-Stefanie, Stuffed Chocolates
This presentation looks at the current research in the health benefits of chocolate, debunks old chocolate health myths; and invites questions and comments from the audience.

2:00 PM - NECI Stage
Cupcake Decorations
Anne Vogel, New England Culinary Institute
Decorating chocolate cupcakes with flower designs using American Buttercream and ganache

2:30 PM - Lake Champlain Chocolates Culinary Theater
Chocolate Decorating Techniques
Kirk Weed, Lake Champlain Chocolates
Table tempering, slab work(curls and shavings), piping, molding and fun.

3:00 PM - NECI Stage
Truffles Take A Turn On The Savory Side
Jenni Schouppe, New England Culinary Institute
Creating truffles with a mix of sweet flavors infused with savory flavors such as wasabi, different peppers and ginger

3:30 PM - Lake Champlain Chocolates Culinary Theater
Decorating A Cake
Chef Adrian Westrope, New England Culinary Institute

4:00 PM - NECI Stage
Debbie Burritt, Sweet Crunch Bake Shop
Chocolate can decorate just about anything. Learn how to make a sac de bon filled with chocolate mousse and served with a raspberry sauce. You’ll find out how chocolate can be molded on even the simplest objects such as paper bags and balloons.

4:30 PM - Lake Champlain Chocolates Culinary Theater
Chocolate Sensory Tasting
Gary Coffey, Lake Champlain Chocolates
Learn the fine art of tasting chocolate. Sample a flight of fine Chocolate.

5:00 PM - NECI Stage
Fun with Chocolate Paste
Jill Lanpher, New England Culinary Institute
Learning how to make chocolate paste, then make fun and easy decorations anyone can do at home.

5:30 PM - Lake Champlain Chocolates Culinary Theater
Fair Trade Chocolate
Dan Holtz, Liz Lovely
You've probably seen Fair Trade Certified coffees at the store or local cafe. Coffee and cacao (i.e. cocoa, the key ingredient in chocolate) share the same environmental and human rights challenges. Existing trade agreements between the U.S. and overseas partners do not protect the growers or the environment. Let Dan Holtz, Vice President and Co-Founder of Liz Lovely, share with you the story behind this controversial comestible.

10:30 AM - Lake Champlain Chocolates Culinary Theater
Decorating Chocolate Lollipops
Jill Lanpher, New England Culinary Institute
Decorating a chocolate "cookie" lollipop using different media and methods.

11:00 AM - NECI Stage
Decorating with Chocolate Paste
Chef Adrian Westrope, New England Culinary Institute

11:30 AM - Lake Champlain Chocolates Culinary Theater
Chocolate Sensory Tasting
Gary Coffey, Lake Champlain Chocolates
Learn the fine art of tasting chocolate. Sample a flight of fine Chocolate.

12:00 PM - NECI Stage
Chocolate Walks on the Wild Side
Chef Tom Bivins, New England Culinary Institute
Cocoa and chocolate add depth and character to savory dishes. Explore the complexity of cocoa and chocolate when they take a walk on the savory side working alongside a variety of proteins and vegetables.

12:30 PM - Lake Champlain Chocolates Culinary Theater
How To Make Truffles
Brenna Waibel
Brief discussion on tempering followed by how to make truffles and candies. We will paint the molds with chocolate, make a ganache filling, and cover it with chocolate, then unmold it.

1:00 PM - NECI Stage
Creating Chocolate Bon Bons
Jae Cho, New England Culinary Institute

1:30 PM - Lake Champlain Chocolates Culinary Theater
Chocolate Decorating Techniques
Kirk Weed, Lake Champlain Chocolates
Table tempering, slab work(curls and shavings), piping, molding and fun.

2:00 PM - NECI Stage
Chocolate Dipped Strawberry Topiary
Chef Abigail Lowe, New England Culinary Institute
Learn to build a chocolate dipped strawberry topiary. This is made up of chocolate dipped strawberries attached to a chocolate cone. You'll also learn how to make and garnish with chocolate modeling paste. This is a beautiful edible chocolate centerpiece for any dessert buffet.

2:30 PM - Lake Champlain Chocolates Culinary Theater
Decorating A Cake
Chef Adrian Westrope, New England Culinary Institute

3:00 PM - NECI Stage
Constructing Rustic Chocolate Tarts
John Belding, New England Culinary Institute
A rich bread dough can be used to make simple yet elegant tarts and can enhance the flavors of chocolate. The whole process will be covered from making the dough and fillings to shaping the tart, baking and even plating.

3:30 PM - Lake Champlain Chocolates Culinary Theater
Confectionary Artistry
Emily Jones, Lake Champlain Chocolates
Basic, and NOT so basic Chocolate Artistry. Chocolate and Art - The perfect marriage.

4:00 PM - NECI Stage
Decorating Chocolate Lollipops
Jill Lanpher, New England Culinary Institute
Decorating a chocolate "cookie" lollipop using different media and methods.

4:30 PM - Lake Champlain Chocolates Culinary Theater
Health Benefits of Chocolate
James Stefanie & Bonnie Ross-Stefanie, Stuffed Chocolates
This presentation looks at the current research in the health benefits of chocolate, debunks old chocolate health myths; and invites questions and comments from the audience.

 Perfect for Kids.