Chef Ewald Notter Helps Tomric Launch the New Chocolate Innovation Center

July 6, 2018


Chocolate training with chef Ewald Notter is full. Sign up for our next training event with Chef Jérôme Landrieu.

Everyone here at Tomric is excited to announce the grand opening of our new Chocolate Innovation Center, a 9,000 sq ft facility dedicated to Selmi Chocolate equipment and professional training. The “Center” is currently planned to soft launch in September 2018.

Highlights of the new facility are:

  • a full Molding & Extrusion Line
  • Selmi Comfit Panning Systems
  • Vertical & Horizontal Cooling Tunnels
  • Bean to Bar Processing
  • a full length Enrobing Line
  • One Shot Depositing Equipment

To mark the launch the Innovation Center, modern day confectionery arts master Ewald Notter will lead a very special 3 day training session.

Lauded as a master of modern day confectionery arts, Chef Ewald Notter is popularly known as a celebrated competitor, eminent teacher and esteemed author.  He has an eye for color, an appreciation for textures and a keen sense for details. In the same way fine artists use acrylics, oils or clay as their mediums, Ewald prefers to create his masterpieces by using a palette of sugar and chocolate. Chef Notter is widely respected as an innovator, having introduced many ‘firsts’ that have helped mold the craft and advance the industry.

He has worked and competed in over 15 countries, winning numerous awards including at least 15 gold medals, as well as National and World Pastry Team Champion, and Pastry Chef of the Year. As part of the 2001 U.S. National Team in Lyon, France, he scored the highest ever recorded number of points for sugar, 699 out of 700, helping the U.S. Team achieve its first and, so far, only Gold Medal. Ewald has been honored by the American Academy of Hospitality Sciences with the 5 Star Diamond award as “One of the Finest Confectionery Chefs of the World.” He was also the first pastry professional inducted into the Pastry Art and Design Hall of Fame. Chef Notter remains today a prominent figure in the most illustrious competitions as venerable coach and distinguished judge.

Ewald has starred in four videos involving chocolate and sugar decoration for the Culinary Institute of America, which became their best selling videos.  He has published several highly notable books on his craft: classic references ‘The Textbook for Sugar Pulling & Sugar Blowing‘ and ‘Das ist Zucker—That’s Sugar‘, and 2010’s ‘The Art Of The Chocolatier‘. A beautiful new release, ‘The Art Of The Confectioner’ has been hot topic since its debut in April 2012.

This video is an example of Chef Notter teaching chocolate making techniques.

About the Event

For three days, you will work on a variety of palate-pleasing chocolate bonbons made of soft and medium textured ganaches, as well as gianduja and caramel. Your chocolates will be finished using classic and modern techniques to achieve a stimulating and appetizing appearance. You also will create a chic and trendy amenity sized showpiece utilize the key components of chocolate art.

Ewald Notter 3 Day Training Event

Tuesday, Nov 13 – Thursday, Nov 15
Tomric Systems Innovation Center  • $895.00
Please Call:  (716) 854 6050

Chocolate training with chef Ewald Notter is full. Sign up for our next training event with Chef Jérôme Landrieu.