Chocolate Paradise

The International Visitors Corps of Jacksonville once again held its annual Chocolates of the World dessert competition at the Sawgrass Golf Resort in Ponte Vedra.

D. Channing Muller

February 10, 2009

Chocolate was on everyone's mind on January 31 as the International Visitor Corps of Jacksonville (IVCJax) once again hosted its Chocolates of the World dinner and dessert competition at the Sawgrass Golf Resort and Spa in Ponte Vedra.

Organized by event founder Vickie Corder C.M.P., the eighth annual event attracted nearly 300 chocolate lovers for a night of international cuisine, networking, and dessert competition with some of Jacksonville's top chefs vying for the top spot three categories: Best Plate Presentation, Best Tasting Dessert, Best Chocolate Exhibit. Judged by attendees, chef Pati Hordyk of Mai Oui Gourmet Catering won in the plate and tasting categories while chef James Muller of Maggiano's Little Italy took home top honors for the best chocolate exhibit.

In addition to the signature competition plates awarded for the dessert competition, IVCJax presented the inaugural Chef Tony Pels People's Choice Award-created in memory of Mezza Luna Restaurant's owner who passed away in 2008 and was a winner at the chocolate competition in 2006 and 2007-to chef Hordyk of Mai Oui.

Dancers from Fred Astaire Jacksonville Dance Studio entertained guests throughout the night with performances of the tango as well as other salsa and swing dances.

Pati Hordyk of Mai Oui Gourmet Catering created a chocolate pate with fruit infusions as one of her desserts for the competition.

Pati Hordyk of Mai Oui Gourmet Catering created a chocolate pate with fruit infusions as one of her desserts for the competition.

Lawrence Greene Photography

Pati Hordyk of Mai Oui Gourmet Catering created a chocolate pate with fruit infusions as one of her desserts for the competition.

Pati Hordyk of Mai Oui Gourmet Catering created a chocolate pate with fruit infusions as one of her desserts for the competition.

Lawrence Greene Photography

Layered golden genoise with port wine cherry sauce from chef Muller of Maggiano's Little Italy.

Layered golden genoise with port wine cherry sauce from chef Muller of Maggiano's Little Italy.

Lawrence Greene Photography

Chef Morey Anderson of TPC Sawgrass served chocolate cake with Chambord and raspberries.

Chef Morey Anderson of TPC Sawgrass served chocolate cake with Chambord and raspberries.

Lawrence Greene Photography

International dancers from Fred Astaire Jacksonville Dance Studio performed the tango, salsa, and swing dances throughout the night.

International dancers from Fred Astaire Jacksonville Dance Studio performed the tango, salsa, and swing dances throughout the night.

Lawrence Greene Photography

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