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Chef Thierry Delourneaux Chocolates à la Carte was honored to have Chef Thierry Delourneaux from Ritz Carlton Tyson Corner as one of our two guest chefs at this year’s annual EPCOT Food and Wine Festival. Chef Thierry used a Chocolates à la Carte marbled Maple Leaf Shape as an accent to a chocolate dessert called Provence.
Please click on the following links to learn more about the talented chef and to view more of his wonderful masterpieces. Chef Thierry's Personal Plating Photos Chef Alain Roby Chocolates à la Carte was honored to have Chef Alain Roby from Hyatt Regency Chicago as one of our two guest chefs at this year’s annual EPCOT Food and Wine Festival. Chef Alain created a beautiful dessert called Orange Panna Cotta Chocolate truffle with fresh raspberry coulie and garnished with a custom Chocolates à la Carte Sun Shape and fresh berries.
Royal Caribbean International Corporate Executive Chef Josef Jungwirth and Corinne Lewis, Manager Fleet Operations, from Royal Caribbean Cruise Lines were kind enough to share some fantastic plated shots that they have recently put together utilizing our holiday items including our Happy New Year Wave and our Happy Holidays Gift Tag.
Chef Stanton Ho Stanton Ho put together an amazing New Years plating that consisted of a: Chocolates à la Carte butterfly and a white chocolate plaquette to accent the dessert. The possibilities are endless by using our chocolate to customize your dessert masterpieces!
Featured Custom Creation and Ideas: Customization is key to setting yourself apart and giving your desserts a distinctive look! Chocolate Stands In this issue we are featuring the use of custom chocolate stands. The example of a chocolate stand is demonstrated with the 3 pictures. The chocolate Bear Cutout, Picture Frame and Double Heart Amenity. Why use stands? This is a simple and unique way of presenting a dessert or an amenity with an added artistic flair!
Chefs Creations | Sales
& Marketing | From Rena | New
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