Almond Butter and Chocolate Masterclass, in collaboration with Culinary Institute of America, Ecole Chocolat

To inspire chocolatiers and food professionals on how to elevate confections with the help of almonds, the Almond Board has collaborated with Culinary Institute of America and Ecole Chocolat with their notable chocolatiers to develop an Almond Butter and Chocolate masterclass series.

If you have any questions about almond butter and almonds, please reach out to foodprofessionals@almondboard.com.

Almond Butter and Chocolate Masterclass with Culinary Institute of America

The Almond Board most recently expanded its Almond Butter and Chocolate masterclass by launching new content with the Culinary Institute of America. Featuring chefs Anissa Dann and Robert Jorin, the series highlights the unique role of almond butter in chocolate applications, offering food professionals new techniques, trends and inspiration to elevate their confections.

This series was produced by the Culinary Institute of America as an industry service to the Almond Board of California.

Almond Butter and Chocolate Masterclass with Ecole Chocolat

The Almond Board’s first Almond Butter and Chocolate masterclass, in collaboration with Ecole Chocolat, features Isabel Garcia Nevett of Garcia Nevett Chocolatier de Miami, Michelle Novosel of Pizzelle’s Confections and T Lawrence-Simon of Cirque du Souffle. This series is a chocolatier’s guide to learning what you need to know about using almond butter in confections, from formulations to flavor and texture considerations.

Innovation in Confectionery with Almond Butter

Across the globe, consumers are seeking chocolate that balances indulgence with better-for-you ingredients, as seen with plant-based confections and varied health positionings gaining traction while the desire for a luxurious eating experience remains¹. Here are the top trends to know about what’s driving consumer purchases:

• Consumers gravitate toward familiar flavors (30 percent) for most chocolate products, a top combination being caramel and chocolate (38 percent)²
• Creamy, smooth and soft are the top consumer needs for textures, with fudgy being an opportunity texture for almond butter and chocolate²
• Low-sugar and high-protein claims for chocolate products are growing¹
• While familiar flavors are popular, almost one in four consumers globally are also most likely to try different flavors in chocolates/chocolate confectionery³

Almond butter has a unique ability to complement different flavors with its neutral profile and its versatile texture lends itself to a variety of applications. See what the masterclass chocolatiers have to say: