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Norman Love Confections

  • Norman Love chocolatier returns to alma mater as Distinguished Visiting Chef

    FORT MYERS, Fla. (June 25, 2015) – Maura Metheny, chef chocolatier with Norman Love Confections, was invited to return to her alma mater, Johnson & Wales University in Providence, Rhode Island, as its 175th Distinguished Visiting Chef. Three times each academic year, internationally recognized chefs from the United States and abroad are invited to visit the university to share their knowledge, demonstrate their culinary techniques and reveal their signature recipes to students, while providing insight from their own personal paths to career success.
    Metheny, who graduated in 2000, conducted two demonstrations for 300 students and faculty members.
    “I met with Chancellor John [...]

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  • Norman Love Confections to host Chocolate and Wine class at Cape Harbour

    CAPE CORAL, Fla. (June 12, 2015) – Norman Love Confections is taking its popular chocolate classes on the road with a Friday, June 26 Chocolate and Wine Tasting at The French Press at Cape Harbour Marina in Cape Coral. The class will begin at 6 p.m. with canapés and sparkling wine provided by Fathoms Restaurant and Bar. Norman Love and Ryan Love will share information about matching wine and chocolate, as they describe the unique characteristics of the featured chocolates. Pairings will include raw chocolate, confections and a chocolate dessert, each served with a specially selected red wine.
    Class size is [...]

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  • Norman Love chocolatier named one of nation's top 10 pastry chefs

    Maura Metheny NLC

    Maura Metheny, chef chocolatier for Norman Love Confections, has been named one of America’s Top 10 Pastry Chefs for 2015 by Dessert Professional magazine.

    Each year, the New York-based magazine names 10 top pastry chefs from across the country,recognizing them for their talent and vision. This year’s top 10 were honored during the 22nd annual awards in New York City this month. Each honoree created and served a dessert showcasing his or her talents.

    Metheny’s dessert was a Peanut Butter, Chocolate and Caramel Crunch bar, composed of flourless chocolate cake, peanut butter chocolate crisp, peanut butter cream with poached candied peanuts, and peanut butter and caramel mousses, served with a dark chocolate peanut butter macaroon and vanilla caramel. Continue Reading

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  • Norman Love creates luscious flavors just for Mother’s Day

    NLC Mother's Day 2015 boxes

    Research shows that chocolate not only has health benefits, it also can create a feeling of euphoria in those who eat it. That happy combination makes it the ideal Mother’s Day gift.

    Norman Love Confections’ chocolatiers have created some extra-special chocolates to honor moms on their special day, May 10.

    “Mothers do so much for us and they deserve to be pampered,” said Norman Love. “We created these special treats with mothers, and all the ways they show their love, in mind.” Continue Reading

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  • Norman Love Confections chef wins second place in U.S. Pastry Competition

    John Cook, Norman Love Confections, won 2nd place at Paris Gourmet 26th Annual U.S. Pastry Competition in NYC

    Pastry chef and chocolatier John Cook of Norman Love Confections captured second place in the 26th annual U.S. Pastry Competition in New York City.

    He was one of 13 finalists selected from around the country to compete in the prestigious annual event, which allows pastry chefs to showcase their talents by creating advanced desserts, bonbons, and sugar- and chocolate-sculpted pieces. This year’s theme was “Diamonds are a Girl’s Best Friend – Ladies’ Luxuries.”

    Cook’s dramatic vertical piece included all of the above. His cake creation included milk-chocolate almond mousse with raspberry gelee, chocolate sponge and almond crème and crunch on top of almond streusel. His showpiece was an ornate chocolate arc with a chocolate high-heeled shoe supporting the cake base. Other whimsical touches included a Mercedes-Benz emblem, a chocolate jewelry box with a drawer that opened, a spectacular red and white sugar-sculpted flower, branches that stretched outward and a large white, sculpted diamond at the very top. Continue Reading

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