Free On-Demand Webinar: Trending Up: Applying the Latest Innovations to Chocolate and Nut Confections
When paired with the crunch of almonds, chocolate products can bring decadent and hearty satisfaction to each bite. Indulgence, sustainability, a clean label and health categories are all top of mind for consumers when looking for new chocolate products with nuts like almonds.
Click here this on-demand webinar with Lu Ann Williams, Director of Innovation for Innova Market Insights, and Chef Wendy Sherwood, owner and proprietor of La Forêt Chocolate & Confections and instructor, Culinary Institute of America, to learn about the latest innovations and consumer trends for chocolate and nut confections.
Lu Ann Williams highlights the latest trends in chocolate products with almonds, including ingredient innovations to help manufacturers capitalize on every opportunity to keep consumers wanting more.
Chef Wendy Sherwood shares recipes and her inspiration behind the development, with a look into how she works to align confectionery concepts with the latest consumer trends. Her recipes showcase unique ways to pair crunchy California Almonds with smooth chocolate, and which techniques and additional inclusions help maximize the flavors of each decadent treat.
In addition to teaching at the Culinary Institute of America Greystone, Chef Sherwood is the owner and proprietor of La Forêt Chocolate & Confections in Napa, California. Before opening La Forêt, Wendy trained at Le Cordon Bleu Paris and honed her craft at some of the industry’s top establishments, including Patrick Roger in France and, most recently, the French Laundry in Yountville, California.
In 2005, she received the prestigious Julia Child Endowment Fund Scholarship from the International Association of Culinary Professionals. La Forêt has been featured in many publications, newspapers and blogs, including Food & Wine, Martha Stewart Living, Brides Magazine, the San Francisco Chronicle, Edible Marin & Wine Country, Eater SF and AFAR.