Page 11 - Pastry & Baking Magazine

The delicious creations made by CIA students in the
kitchen classrooms require the highest-quality ingredients. 
To aid the chocolate experience for these aspiring culinary
experts, Lindt will donate nearly 2,000 pounds of its
premium chocolate to be integrated into the educational
curriculum.  Over the next year, the students and faculty
at the CIA’s Hyde Park, N.Y. will benefit from hands-on
experience using premium white, milk and dark Lindt
chocolate, made from the finest ingredients and cocoa beans.
At the CIA, our expert faculty constantly emphasizes the
importance of high-quality ingredients and craftsmanship,”
said Tom Vaccaro, dean of baking and pastry arts for the CIA
and Certified Master Baker.  “Lindt is equally as passionate
about these qualities; therefore, we are thrilled to elevate
the chocolate experience at our Institute through this
To learn more about Lindt and the EXCELLENCE
collection, visit
For other news from Lindt, “like” the company’s Facebook
page, follow Lindt on Twitter, or visit the Lindt Chocolate
Unwrapped blog.
Chocolate To Savour
Award winning pastry chef Kirsten Tibballs will be releasing
her first book in August 2012 entitled Chocolate to Savour.
With amazing recipes, images and innovative techniques,
it is an essential addition to your home and professional
library. Recipes include entremets, petit gateaux, individual
chocolates, plus many more.
Pre-order Kirsten’s debut cookbook, and enter the draw
to win a trip to explore the cocoa plantations of Ghana!
The lucky winner will join a group of 40 Australian pastry
chefs, chocolatiers and industry professionals to visit cocoa
plantations and chocolate production facilities in Ghana,
April 2013. Pre-order before the 21st of August to receive a
signed copy at the special price of only $90.
For more information visit