Chocolates à la Carte

In a world where everyone saves the best for last, Chocolates à la Carte has made an art form out of creating lasting impressions with signature desserts. John Hui, executive pastry chef of the 1,500 room San Francisco Marriott, and a member of the 1992 United States Culinary Olympic Team, realizes the importance of signature desserts. Located next door to the city's convention center, the hotel serves over 250,000 banquet meals a year. "Companies that hold functions in this hotel want to impress their customers," says Hui. "We have to design high-volume desserts that not only taste great but are exciting and memorable." One of Hui's most popular creations, now a signature dessert of the hotel, is called the "Golden Gate Spectacular." It consists of a dark chocolate replica of the Golden Gate Bridge, [pic1]

served with a piece of chocolate "decadence" cake and white chocolate mousse which symbolizes fog. The plate is painted with a Blue Curacao sauce representing the San Francisco Bay and is finished with a garnish of fresh berries. "This colorful dessert really WOWs the crowd when it is served. People feel like they are sharing in the spirit of San Francisco," claims Hui. Working with Chocolates ö la Carte has proven to be cost effective for Chef Hui. In the past, he made the chocolate Golden Gate Bridge in-house, but by having Chocolates ö la Carte produce the bridge, he is now able to save both time and labor.

A chocolate surprise: a new dessert concept inspired by Executive Pastry Chef John Hui.

Chocolates ö la Carte also recently helped Hui create a dessert idea that he has been wanting to develop for years. With the assistance of the company's art department, Hui was able to design a customized chocolate dome (about the size of half a grapefruit). The dome was made to replicate the silver top (Cloche) that is used as a cover when serving hot entrees. Once the chocolate dome is lifted, a surprise dessert is revealed such as the Raspberry Bavarian or Chocolate Hazelnut Mousse Cake (see photo page 1). The handle of the lid can be personalized with company logos. "I plan to use this dessert concept for future banquets...I think it will be a big hit!" states Hui. "Like the Golden Gate Spectacular, it is certainly impressive and will probably become another one of the hotel's signature desserts."

John Hui, Executive Pastry Chef of the San Francisco Marriott

A Treasured Dessert
"People always seem to remember the dessert. It's the perfect way to complement a fine meal," states Debra Mitchell, executive pastry chef of Treasure Island, the popular 3,000 room hotel in Las Vegas.
The Popular signature dessert at Treasure Island Hotel by Executive Pastry Chef Debra A. Mitchell.

"At the hotel we strive to give people something that is fun and exciting. When people are served our signature dessert, there are always lots of 'oohs' and 'aahs' and they love the fact that it ties-in directly with the pirate theme of the hotel." The unforgettable signature dessert is called "Pirate's Plunder." It consists of a dark chocolate treasure chest filled with coconut rum mousse and a piece of devils rock cake accompanied by a white chocolate treasure map and raspberry sauce. Those who wish to try this decadent dessert can visit the Buccaneer Bay restaurant which overlooks the side of the hotel where live pirate battles are performed during the day. "People see the show and then come into the restaurant and have the Pirate's Plunder for dessert. It makes them feel like they are part of the whole pirate adventure that is presented throughout the hotel," states Mitchell. It is certainly a treasure worth discovering!