World of Chocolate celebrates the imagination and ingenuity of our renowned chefs from across Chicago. Please support the following businesses and restaurants with your patronage throughout the year.
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InterContinental People’s Choice Award
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The Peninsula Best Sweet |
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Cindy’s, Chicago Athletic Best Savory |
Dove Chocolate Discoveries |
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Uptown Brownie Best Small Business |
The Peninsula Best Large Business
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Kendall College School of Culinary Arts |
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Chocolatier |
Chef |
Sample |
Website
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Cafe des Architectes Sofitel Chicago Magnificent Mile |
Executive Pastry Chef Anna Young |
Bûche de Noël - Traditional French holiday treat featuring rolled chocolate cake with chocolate mousse, Tahitian vanilla, raspberry, and hazelnut |
Sofitel Chicago Magnificent Mile |
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CH Distillery |
Coming Soon! |
NAUGHTY & SPICE: CH Amargo de Chile, Barry Callebaut Extra Brute Cocoa Powder, Nielsen-Massey Mexican Vanilla Extract, Half and half
BITTER SWEET: CH Fernet Dogma, White Chocolate, Nielsen-Massey Peppermint Extract, Half and half
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CH Distillery |
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Cindy's |
Executive Chef Christian Ragano and Chef de Cuisine Keith Potter | Coming Soon! | Chicago Athletic Association Hotel |
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Dove Chocolate Discoveries |
Barb Hollock |
Chocolate Martinis with Cocoa Raspberry Balsamic Glaze |
Dove Chocolate Discoveries |
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Fred's of Barneys New York Chicago |
Coming Soon! | Chocolate brownie stuffed with strawberry | Chicago Website |
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Hilton Chicago |
Executive Chef Mario Garcia and
Pastry Chef Sabar Rejbi
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Quince chocolate bar: Flourless Chocolate Cake, Quince and Chocolate Mousse, Crème Chantilly | Hilton Chicago |
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InterContinental Chicago Magnificent Mile |
Executive Chef Randy Reed and Pastry Chef Thomas Gorczyca |
Malted milk chocolate nitrogen ice cream with candy crumble
Triple chocolate tart
"Dinky Duck Burger": Kobe beef and duck burger with foie pate on brioche bun, bittersweet chocolate aioli
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InterContinental Chicago |
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Kendall College School of Culinary Arts |
Chef Siddharth Mangalore |
Chocolate Cremeux Tart: Sculpture created in collaboration with students
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Kendall College |
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La Taberna Tapas |
Coming Soon! | Dates wrapped in bacon, stuffed with dark chocolate, topped with a white chocolate ganache | La Taberna Tapas |
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LondonHouse Chicago |
Chef Jacob Verstegen |
Rabbit terrine, dark chocolate |
LondonHouse Chicago |
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Mariano's |
Jimmy MacMillan, Executive Pastry Chef |
Milk chocolate custard Fresh raspberries, burnt orange syrup, vanilla icing Gingerbread-spiced sipping chocolate |
Mariano's |
| The Peninsula Chicago | Chef Dimitri Fayard | Coming Soon! | The Peninsula Chicago |
| prasino LaGrange | Todd Feitl | S'mores gooey butter cake | prasino LaGrange |
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Starbucks |
Coming Soon! | Coming Soon! | Starbucks |
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Terry's Toffee |
Keith Davis, Greg Reich | New Cinnamon-Chipotle Toffee | Terry's Toffee |
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Uptown Brownie |
Chef Sally Kenyon |
Cajeta brownie
Mint condition truffles
Hazel McNutterson (Nutella and candied hazelnuts)
NEW! The Double Deuce (a.k.a. The After-School Special) - Chocolate chip cookie bar on the bottom and brownie on the top
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Uptown Brownie |
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Vanille Patisserie |
Executive Pastry Chef Stacy Waldrop | Vanille's Signature Hot Chocolate, mini house-made marshmallow, mini holiday cookie | Vanille Patisserie |
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Virgin Hotels Chicago |
Michele Funk | Coming Soon! | Virgin Hotels Chicago |
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Walgreens featuring My Chocolate Soul |
Ramona Thomas | Almond buttercrunch, spicy bonbon, champagne truffle |
Walgreens My Chocolate Soul |
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Wow Bao |
Coming Soon! |
Chocolate bao Teriyaki chicken bao |
Wow Bao |
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ZED451 |
Executive Chef Andrea Williams and Pastry Chef Erma Cuenca-Price
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Chocolate hazelnut roulade Chocolate red velvet twinkies Chocolate avocado mousse |
ZED451 |
Plan your palate's journey! Click here for our chocolatier guide.
