I scream, you scream, we all scream for ICE CREAM! And we have good reason to scream! Magnum Ice Cream, known for their delicious ice cream bars has popped up in SoHo for the summer.
Magnum ice cream recently opened its first pop-up store in New York City where you can customize your own ice cream bar from 20+ toppings.
You create your own ice cream bar and then top it with toppings like gold flakes, rose petals, espresso sugar, goji berries or black and white cookie crumbles.
We recently took a trip to Magnum's dipping bar and here's what we created: A vanilla ice cream bar, dipped in dark chocolate and covered with gold flakes, rose petals, crispy pearls and drizzled with white chocolate.
The Magnum pop-up store is located at 134 Prince St. (between Wooster St. & W Broadway). The dipping bar will be open through August. And don't forget to hashtag all those gorgeous photos: #MagnumNYC
In honor of World Chocolate Day we are reminiscing about the Arriba Gold Chocolate tasting we attended last month, where they announced the champion of the Chef Nouveau competition aboard the historic Buque Escuela Guayas. The Guayas is a sail training ship for the Ecuadorian Navy and was docked in New York City at Pier 84.
Ambassador Francisco Borja presented the award to Chef Ruperto Marquina, the winner of the Chef Nouveau competition, where talented New York City area chefs were scouted, chosen and presented three plated dishes to an audience using Arriba Gold Chocolates, a maker of single origin Ecuadorian chocolate. In a series of events, the audience had the opportunity to grade the contestants based on originality, taste and presentation. Chef Ruperto Marquina is the Executive Pastry Chef at Cold Spring Country Club in Long Island and was awarded $1,000.
During the evening, Andre Mendoza, chocolatier and founder of Arriba Gold Chocolates showed guests how to transform cocoa beans into rich, decadent chocolate, by crushing and de-shelling the cocoa beans. Andre Mendoza holds these types of classes regularly, highlighting not only the chocolate-making process, but also the nuanced flavors brought out when gourmet morsels are paired with complementary beverages.
Guests aboard the Guayas enjoyed heavenly desserts, including a white chocolate mousse infused with naranjilla, which was served to complement the pina colada 80% chocolate truffle. The desserts were prepared by students from the Institute of Culinary Education using Arriba Gold Chocolates.
All photos courtesy of Valdis Cirksts.
As a correspondent for Dessert Professional Magazine, I attended the Arriba Gold Chocolate tasting on April 8th. The tasting, held at Bar Hugo smartly nestled atop Hotel Hugo in Soho has striking views of the Hudson River, Freedom Tower and Statue of Liberty. Hotel Hugo celebrated its one-year anniversary earlier this month and graciously hosted the evening.
This was the final event, which was part of a series in the Chef Nouveau competition, where talented NYC area chefs are scouted, chosen and invited to present three plated dishes using Arriba Gold Chocolates, a maker of single origin Ecuadorian chocolate. The audience grades the contestants based on originality, taste and presentation. The event’s champion will be announced next month, May 2015 and will be awarded $1,000.
The nights’ attendees had the opportunity to be part of the exhilarating chocolate making process, taking cocoa beans and turning them into chocolate bars. By the end of the night everyone was able to sample his or her creations.
As guests began filing into the private room on the rooftop with floor to ceiling glass windows and majestic views of the Hudson River, guests were greeted with a chocolate martini, which for me an avid chocolate enthusiast was the best chocolate martini I have ever tasted and incidentally was also the consensus of the other guests at my table. It was pure choco-bliss. "There is nothing like a drink that can highlight the qualities of fine cacao in a city that indulges from luxury treats that are known to come from the middle of the world, Ecuador,” noted Cristina Barrera, Pro Ecuador New York, whose organization supports these events, where Ecuadorian entrepreneurs have the possibility to show the world the best qualified products.
“We are very honored since we represent the official Institute for Export and Investment Promotion in Ecuador,” continued Ms. Barrera.
As the event started, Andre Mendoza, chocolatier and founder of Arriba Gold Chocolates began crushing and de-shelling the cocoa beans preparing to place them into the grinder. During his live demonstration, Andre shows guests how to transform cocoa beans into rich, decadent chocolate.
Chocolate expert Andre Mendoza holds these types of classes regularly, highlighting not only the chocolate-making process, but also the nuanced flavors brought out when gourmet morsels are paired with complementary beverages.
Next, the very talented Liliana Resendiz, Executive Chef of Cognac Brasserie in New York City prepares an evening of unforgettable dishes, along with some assistant from students of the Institute of Culinary Education (ICE) in Manhattan.
The evening began with the perrigot truffle flan served with white truffle béchamel sauce with a touch of chocolate and Parmesan tuile, which was paired nicely with Terrazo Prosecco from Italy. The truffle flan was both decadent and delicious.
The next course was chocolate-guava egg shell mouse with passion fruit sauce. The presentation of this dish alone was spectacular. The mousse was remarkably silky and when paired with the chocolate-guava egg shell made for a bold and crunchy finish.
Now, to my favorite part of the evening, the baked Scottish salmon. I was in the kitchen and saw this dish being prepped and I knew it would be the star, aside from the Arriba Gold chocolate that everyone was enjoying between courses. The salmon was served with a crust of dark chocolate, braised vegetables and lobster sauce. Now, to some like my mother, this paring would scare them, but for me and many other foodies like myself look forward to this exquisite pairing. Both the salmon and dark chocolate melted in your mouth, leaving the room wanting more. It was paired with a delicious Rose Minuty, Cotes de Provence.
It’s hard to follow a dish like the salmon, but we managed. Next everyone enjoyed a macaron, but not just any typical flavor. This was a chocolate Grand Marnier macaron – need I say more?
The final savory dish was the Beef Bourguignon short ribs, marinated and braised in red wine, carrots, pearl onion and finished with red white. This savory and flavorful dish was served with a tasting of Milk Stout Nitro, a dark and delicious beer made by Left Hand Brewing Co. in Colorado. The company’s tagline, “America's great milk stout will change your perception about what a stout can be.” And it does just that and lives up to all the promises of their tag line. The beer was delicious on its own and was particularly tasty when served with the Beef Bourguignon.
Finally, the evening concluded with a sampling of the chocolate bars that everyone made - and a chocolate spa treatment to one adventurous volunteer.