This delicious hot chocolate was created by Thierry Atlan through Sugar and Plumm for the annual Hot Chocolate Festival organized by Valrhona in New York City.
For this Valentine’s Day,
Thierry Atlan revisited some classic chocolates’ recipes and added a bit of novelty to create a wonderful marriage of flavors. The brilliance of the colors adds to the delicacy of the chocolate and the refined taste of the praline caramel… It’s love at first sight!
Chocolate - Ganache or Praliné ? Taste it !
Thierry Atlan with French president Nicolas Sarkozy in 2007.
This piece was designed by Thierry Atlan and created by Antoine Tremblay for Le Salon du Chocolat at the Fancy Food Show in 2015. Thierry was invited as a special guest by Le Salon du Chocolat and was asked to create a chocolate sculpture that would represent New York City.
"Native from Amazon forest in South America, the chocolate comes from cocoa beans and has been discovered 3000 years ago. The Mayas and later the Aztecs have contributed to its fame. Through the centuries, the chocolate has become more popular and more affordable. Well known as a source of pleasure, the chocolate is now also recognized for its antioxidant benefits."
Part of the French tradition, macarons are often described as a small sweet treat. Making delicious macarons requires mastering techniques and precision. It also requires a selection of the best ingredients. All of our macarons are made with fresh almonds which gives them an incredible texture and taste. The recipes of our homemade jams and fillings were all created by Thierry Atlan throughout his years of experience.
This gigantic Easter egg is made from milk, dark and white chocolates and costs a whopping $5,000. It took three full weeks and two people to create this entirely made of chocolate egg.
In 1996, Thierry Atlan created “The Geisha” for Le Meilleur Ouvrier de France competition. The Geisha is his most detailed and complex chocolate sculpture. It took Thierry over 150 hours of work and 70 pounds of chocolate to create this masterpiece of almost 4 feet. Elegant and refined, The Geisha is a real work of art.
SUGAR AND PLUMM.
Thierry is now writing a new page of his career in New York where he works as the vice president for Sugar and Plumm, owned and created by Lamia Jacobs, Located on the Upper West Side, Sugar and Plumm is alltogether a boutique bistro, an artisan macaron-maker and high end chocolatier. “All of our chocolates and macarons are produced daily in our commissary located in New Jersey. We pride Ourselves in finding the finest ingredients for our chocolates and macarons.” Lamia Jacobs.