There's nothing quite like the sensation of biting into a chocolate bar. Especially if said
Chocolate Bar is actually a spread of delicious desserts--from panna cotta to profiteroles--served Saturdays at Cafe Fleuri in the Langham Hotel, downtown Boston.
I was lucky to sample some items from Executive Pastry Chef Jed Hackney's repertoire recently, and it was enough to convince me that this Bar is way better than a mere Hershey's.
Two stand-outs were the warm apple cider donuts (oh my, it must be fall) and the cups of custardy zabaglione with berries at the bottom.
Neither of those sound like chocolate, you say? Well, don't be so literal!
Chef Hackney (pictured) plans to introduce all kinds of temptations to this year's Chocolate Bar series, and not all of them will contain the precious cocoa bean. But not to worry--should you choose to spend a Saturday afternoon gorging yourself as happily as I did, you won't lack for mousses and cakes and macaroons and pots de creme that do.
I was lucky to sample some items from Executive Pastry Chef Jed Hackney's repertoire recently, and it was enough to convince me that this Bar is way better than a mere Hershey's. 
Two stand-outs were the warm apple cider donuts (oh my, it must be fall) and the cups of custardy zabaglione with berries at the bottom.
Neither of those sound like chocolate, you say? Well, don't be so literal!
Chef Hackney (pictured) plans to introduce all kinds of temptations to this year's Chocolate Bar series, and not all of them will contain the precious cocoa bean. But not to worry--should you choose to spend a Saturday afternoon gorging yourself as happily as I did, you won't lack for mousses and cakes and macaroons and pots de creme that do. 
1 comments:
This is exciting! I went to the chocolate bar once and while it was delish, I did get a little bit of chocoverload which I never thought possible...nice that there will be some more options.
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