by Lillian Csernica on April 6, 2014
One of the best combinations I can think of is chocolate and champagne. They are brought together in this flute:
If this isn’t fanciful enough for you, then feast your eyes on this fantastic creation:
Rio Rancho Observer, March 10, 2013:
SANTA ANA — Chef Charity Teague, pastry chef at the Hyatt Regency Tamaya Resort & Spa, received top honors at the 21st annual Chocolate Fantasy, a gala fundraiser event to benefit the New Mexico Museum of Natural History Foundation.
Teague’s chocolate sculpture, “A Green Fairy Tale: An Absinthe Fantasy,” received first place in the “Hotels and Casinos” category of “Most Artistic Sculpture” as well as second place for “Best Tasting Truffle Samples.” The sculpture was inspired by this year’s Chocolate Fantasy theme of “Once Upon a Time, an Enchanted Chocolate Fantasy.”
Standing at 2 1/2 feet tall, the sculpture was made using Callebaut 53 percent dark chocolate and given a mahogany wood finish using painting and buffing techniques. The green fairy on the sculpture was created by hand using modeling chocolate, sugar cubes and isomalt.
Teague was also recognized for her truffle samples. She created “The Absinthe Truffle” made from Callebaut 53 percent dark chocolate which envelops a ganache infused with Lucid Absinthe Superiore. For the finishing touch, the truffles were adorned in sheer layers of green and gold glitter.”
Do you have a chocolate fantasy? Perhaps a fantasy where chocolate plays a key role? Share if you dare!