"The Luxe Rodeo Drive Hotel has taken on the task of creating the celebratory confection, and has partnered with Guittard Chocolate Company’s corporate executive pastry chef, Donald Wressell, to present the City of Beverly Hills with a larger-than-life birthday cake on April 27. ... The Luxe Hotels/Guittard cake, will stand at a staggering 10-feet high, 15-feet wide, 20-feet long, and will weigh approximately 4,000 pounds. It will depict the iconic Beverly Hills City Hall tower and the world-renowned Rodeo Drive."
NYT's Dining in New Jersey column featured notable hot chocolates in the region including Maricel Presilla's place Zafra and the Bent Spoon in Princeton, NJ:
"'Three are on the menu daily: the classic; the habanero, made with heirloom local peppers harvested in summer and ground into a powder; and a nondairy version blended with organic coconut milk instead of cream and milk. The fourth is “a wild card,' Ms. Carbone said, but all share a main ingredient — 61 percent cacao Guittard chocolate, from California. 'It’s fair trade and has a great reputation, but it’s also really rich and thick,' she said."
"Bar chocolate from Guittard (an intense 100% bar of blended beans) ... [was] honored among a strong category of contenders from states as far-flung as Vermont, Hawaii, and North Carolina."
"The Guittard 100 Percent Cacao Unsweetened Baking Bars...from California's beloved chocolate factory will blow your mind, because the bars contain no sugar whatsoever. Yet they maintain a rich chocolate flavor and smooth, creamy mouthfeel. This is no bitter baking bar."
"When it came to sourcing the chocolate for Poco Dolce, Wiley stayed local. Located just 15 miles south of San Francisco, Guittard Chocolate Company has been making chocolate for more than four generations. Wiley uses Guittard exclusively in her selection of flavored bars (the olive oil bar is another winner), toffees, and tiles—small squares of chocolate featuring additions like burnt caramel toffee, candied ginger, or roasted almonds."
Sweet! Pastry chefs are making a comeback
Betty Hallock of the LA Times highlights what it takes to be a top pastry chef, featuring Donald Wressell amongst several other top "dessert makers." "The orchestration of plating is like a dance," says Wressell.
Food & Wine Executive Food Editor Tina Ujlaki about the Collection Etienne baking bars.
Chocolate Cakes with Guittard's New Gourmet Baking Bars
“My friends at Guittard Chocolate have new Fair Trade Certified baking bars that are great for cakes, desserts, cookies, and even a furtive munch or two.”
Liquid Chocolate Bars at Outside Lands 2013
“In true Willy Wonka fashion, Burlingame, California-based Guittard Chocolate Company served up ‘Liquid Chocolate Bars’ to patrons of the 2013 Outside Lands festival.”
Guittard’s best-ever brownies
“…this brownie recipe recipe is — pardon the informality — OMG, insane.”
Chocolate: Like Butter for Chocolate
Gary Guittard is interviewed on the importance of cocoa butter in the making of chocolate.
Front Burner: To Melt, When a Bit of Chocolate Will Do
“Now, for home cooks, [Guittard Chocolate Company] has introduced the fine-textured, complex bars in smaller sizes, in semisweet (64 percent cacao), bittersweet (70 percent) and unsweetened (100 percent).”
Cocoa Processing: It’s a Grind, But Sometimes Price Helps
Gary Guittard is interviewed about the rise in cocoa prices.
Meet the Maker: Gary Guittard of Guittard Chocolate Company
Q&A with Gary Guittard
A behind-the-scenes tour of Guittard Chocolate Company.
Tasters Choice: Guittard Tops a Heap of Chocolate Chips
Guittard Real Semisweet chips and Super Chips place first and second in this tasting.
Guittard Protests Proposal to Allow Vegetable Oil in Chocolat
Gary Guittard is interviewed about his grass roots effort, “Don’t Mess With Our Chocolate.”
Let the Chips Fall Where They May
Guittard Real Semisweet Chocolate Chips is the winner of this taste test.
Origin Cocoa: Vive La Difference
Gary Guittard’s talks about what origin cocoa is and why it’s important.
Bay Area Chocolate Binge
“ ‘You can’t help but love it,’ said Guittard. This is a man who once told the San Francisco Chronicle that ‘chocolate melts in the mouth like two lovers in each other’s arms.’ “
Raising the Bar on Chocolate
“Swishing the smooth, dark blend around in his mouth, Gary Guittard searches for the right words. ‘Astringent,’ he decides, ‘with some floral notes.’ “
The Boss: I’m A Chocolate Maker’s Son
Gary Guittard’s first person account of being the fourth generation of his family to go into the chocolate-making business.