The culinary staff at the FOUR SEASONS SAN FRANCISCO always manages to come up with the cleverest ways to deliver chocolate treats to their guests. Of course, we crave their chocolate martinis. Two of these during a wedding reception and you won’t care who steps on your Blahniks while you dance the night away.
What do these cocoa magicians hold up their fudge-smudged sleeves? Last year it was chocolate cream puffs assembled a la minute. This year it was VALRHONA dark chocolate soufflés, baked to order.
The soufflés are pre-assembled in mini soufflé dishes. It looks like the dishes have been buttered and dusted with white sugar first before the chocolate mixture is piped in. They are then placed in this tabletop convection oven (the 21st century’s version of a Suzy Homemaker Oven). Seven minutes later, et voila! Your hot soufflé is ready to be sauced with either Really Dark Chocolate Sauce or Brandied French Cherry Sauce.
Chocolate Veranda Highlights:
We were pleased to see that COCOABELLA has expanded their wedding favor and reception chocolate offerings. Imagine a chocolate buffet, which includes confections from AMEDEI , ORIOL BALAGUER (we love the crispy corn in milk chocolate), MICHEL CLUIZEL and CHRISTOPHER ELBOW ? I really do think it would be best to have someone from CocoaBella host the table or Auntie M is going to scoop a tray of Cluizel Champignon into her Judith Leiber minaudier before you can say ‘ganache’.
I first heard about chocolate fountains from a friend who lives in LA. They began to appear about five years ago at over the top Hollywood parties. They are still with us. And they definitely get the chocolate WOW vote. They smell great. You be the judge.
I once wrote that cupcakes were the puppies of the food world. People go nuts when they see a platter of cupcakes. They quiver. They giggle. They look from side to side as they reach for one as though they expect their hand to get slapped by mom. They stuff them into their faces as fast as they can. Very silly behavior around cupcakes.
The cupcake was represented by SIBBY'S CUPCAKERY again this year.
First you shake it, then you pour it, then you christen it with a chocolate kiss. CLICK HERE FOR RECIPE.