Team ADM, comprising Adam Lechter (right), Mark Floerke (left) and Tammy Tam (center), assess their three elaborate creations prior to passing them onto the judges. The three submissions were: an architectural truffle featuring orange-infused white chocolate and peanut butter ganache with cardamon and crystallized ginger, wrapped in mochi and coated with milk and white chocolate on an almond brittle base; a mole-inspired truffle flavored with Mexican chiles and spices with peanuts rolled in cocoa and chili powder; and a dairy-free caramel made from palm sugar, honey and coconut cream, combined with peanuts, black sesame seeds and brown rice puffs, and finished with dark chocolate, Thai basil and pink salt. After close deliberation, the panel of judges ruled ADM the winner. (Photos courtesy of Pam Gesford).
AACT Iron Confectioner Competition a Close Battle
Teams competed in the American Association of Candy Technologists Iron Chef competition held in Chicago on Sept. 24