News / Novelty Candies / Chocolate

For the Love of Chocolate: Dancing the night away with desserts

Chefs, candy and pastry makers come together to create another sweet time at the For the Love of Chocolate event.

February 27, 2013
Trans

The fashion show featured models floating down the runway in dresses literally good enough to eat. The tables were lined with gourmet foods available for the taking — from coconut tapioca to chocolate ganache cake and coffee-smoked salmon. And, as the night continued on, the lights were turned low to set the mood and offset the vibrant, Latin music. The guests partnered up to swirl around the dance floor, and by the end, no one was ready to leave.

All this glitz, glamour and scrumptious food was brought together for the annual For the Love of Chocolate (FLOC) gala on Feb. 23. Held at the iconic Union League Club of Chicago, the event brought together more than 800 partygoers.

Organized by the For the Love of Chocolate Foundation, the gala brings together some of the most elite chefs, pastry makers and food enthusiasts for a night of indulgence.

The event, however, is first and foremost a fundraiser; donations made by sponsors, attendees and participants before and during the evening are used to provide scholarships for students attending the French Pastry School (FPS). In its eighth year, FLOC raised $106,000 to help students complete their training in the art of pastries.

One of the highlights from this year’s gala was the new location — the Union League Club of Chicago.

Chef Peter Rios, Alliance Bakery & Café’s owner and executive chef, who has been involved with FLOC since its first year, says the venue brings an elevated feel to the event.

“There is more space and more luxury at this venue,” he says. “We’ll definitely be coming back next year [to FLOC], but hope we have it here again.”

Cassie Cherne, LaBriola’s executive pastry chef, agrees.

“The venue is great,” she says. “There’s definitely a good energy here, and setting up a bit different, but it’s great. What this foundation does is amazing.”

However, despite the accolades about the new venue, the shining stars of the night continued to be the decadent foods and desserts.

The evening’s chocolate offerings ranged from chocolate Bailey’s cake truffles from Cake Nouveau to a flourless chocolate cake with almond and fruit cream from Midwest favorite LaBriola.

Even ice cream — a mango sorbet coated with milk chocolate and topped with smoked sea salt, chiles and lime — made an appearance at the gala, courtesy of Zarlengo’s Italian Ice and Gelato.

In contrast, there were very few savory offerings for patrons, a fact that many of the vendors felt needed to be rectified.

However, the few dishes that were available added both warmth and an international flair to the gala. Serving banh mi and turkey pesto sandwiches, Ba Le and Circle City Soups were two of the vendors to serve only savory foods at the event.

While the food took center stage that night, it was community and friendship that contributed to the glow, which made the evening fly by so quickly. Tommy Zarlengo, a graduate of FPS and co-owner of Zarlengo’s Italian Ice and Gelato, says seeing friends from years past again is one of the most exciting parts of the event.

“I’m already looking forward to next year,” he says.  

Did you enjoy this article? Click here to subscribe to Candy Industry

Recent Articles by Jorona Johnson

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.

Candy Industry Magazine

September 2014

September 2014

The September issue features some new chocolate and wine pairings, a preview of ECRM show, and more!
Table Of Contents Subscribe

Confectionary Sales

Are you noticing an increase in confectionery sales that would led you to believe the economy is finally coming back?
View Results Poll Archive

Candy Industry Store

M:\General Shared\__AEC Store Katie Z\AEC Store\Images\Candy Industry\natural-food-flavors-colora.gif
Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

More Products

Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website

Clear Seas Research

Clear SeasWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

fb40   twitter 40    youtube40    linked   Google+