If you have a thing for chocolate, you may fantasize about nibbling it, savoring it and probably baking with it. But did you ever dream of making beautiful and decadent chocolate truffles? Your chance could come next week.
Retail Confectioners International, the non-profit trade association serving the chocolate and confectionary industry since 1917, will host its 90th annual convention and industry expo at the Hyatt Regency Lexington in Kentucky next week, running June 21â€“25. Themed â€˜The Romance of Chocolate,â€™ the convention is billed as an exclusive, confections-industry-only event. But food industry professionals will be granted complimentary admission to the trade show. Just bring your business card proving that you are an active chocolate maker or supplier in the confectionary industry.
Attendees will witness the art of truffle making with Randy Hofberger, a 35-year veteran of the confectionary industry; Joe Sofia, a 25-year chocolate pro who has worked at Nestle and Cargill; and Dennis Witzel, also a veteran pro with chocolate. The guys will reveal their secrets for truffle formulations that taste great and have a good shelf life. You will also learn new ways you can make truffles using pre-made shells or hand-rolled methods.
There will also be a crash course on using chocolate in pastries. Corporate pastry chef Brian Donaghy will share his tips and trends to making decadent chocolaty desserts. You’ll also find out about the top flavor trends in chocolate. Bacon-flavored chocolate, anyone?
The Food Channel will be on hand to report all the show happenings so keep checking back.
_The Retail Confectioners International Annual Convention & Expo showcases products, services, innovative ideas and growth opportunities for chocolate and candy makers around the world. For more information, visit the association’s website at retailconfectioners.org