Pastry Arts talked to the head chef of our soon-to-open Chocolate Academy™ Center in New York, Nicoll Notter, about his approach to the many roles he'll be fulfilling as he leads our New York team. Chef Notter's focus will be on promoting chefs in their communities as well as inspiring them to expand their skills, work with new products, and forge connections both locally and globally.

Don't miss his "Pebbles" recipe, a textured bonbon featuring Cacao Barry™ Alunga milk chocolate and Tonka bean in an innovative format.

We love Chef Nicolas Dutertre's method of using less-than-perfect macaron shells to create a new item, and we are thrilled that Pastry Arts shared it in this issue.

Fewer kitchen foibles are more heartbreaking than a batch of macarons that didn't turn out as expected - what a waste! Chef Nico saves the day and eliminates food waste with his clever recipe for "Upcycled Chocolate Macarons." In it, he uses not only unwanted shells but also features Cacao Barry™'s Evocao WholeFruit Chocolate, the first chocolate to qualify for the Upcycled Certified™ mark from the Upcycled Food Association.

If you're interested in an easy method for better bonbon capping, Chocolate Academy™ Chef Frank Carrieri has got you covered! His trick ensures a better-looking and better-sealed bonbon. You'll need to download the issue to see it for yourself, though - no spoilers here. 

Cacao Barry® Ambassador Cedric Barbaret offers what can only be described as a gift for chocolatiers looking for something new for this year's Valentine's assortment: goat cheese truffles. He created these hearty yet sweet and silky truffles to celebrate products from the land, and incorporating fresh goat cheese from a local farm would make these truffles all the sweeter for your customers. Check out the plain, curry, or beet varieties showcased in the magazine, or create your own combination.