Chocolates à la Carte

Chef Pinuccio Tisi

Chocolates à la Carte was honored to have Chef Pinuccio Tisi from Golden Era Productions share his amazing dessert creation. Chef Pinuccio used Chocolates à la Carte’s “Chocolate Cornucopia” centerpiece as a beautiful dessert presentation as well as a gift.

Please click on the following links to learn more about the talented Chef Pinuccio Tisi

Chef Pinuccio Bio and Picture

Chef Roland Kyburz

Executive Chef Roland Kyburz from the South Shore Harbor Resort was generous enough to share some fantastic plated shots from Valentine’s Day. The Chocolates à la Carte products that were used within his creations:
1. Cylinder with the Heart Cutout
2. Large White Chocolate Swan
3. Piano

Chef Craig Tooker

Executive Chef Craig Tooker from the Roosevelt Hotel in New York has been kind enough to share his beautiful plated dessert. Chef Tooker describes his magnificent dessert 3 ways

Rosemary and Apple Sorbet inside Chocolates à la Carte’s dark chocolate Chinese Takeout Container
Apple-Ginger Ragout inside Chocolates à la Carte’s white chocolate Chinese Soup Spoon
Shaved Apple Spring roll with Green Apple Coulis.

Please click on the following links to learn more about Chef Craig Tooker

Chef Tooker's Bio and Picture

Featured Custom Creation and Ideas:

Award Time!

Stanton Ho created 3 custom designs for chocolate amenity pieces during this years "Los Angeles" award season. These original designs were created for a local hotel that hosted many individuals for the Grammys, Golden Globes, and the Oscars Award Shows.

The 3 different amenities were original designs combining Chocolates à la Carte’s molds and Stanton’s creativity. These artistic chocolate “Award Amenities” were also featured in a local newspaper, the Valencia Signal, while Stanton was placing some final touches on to them!

CHEF TIP: Customization is the key to setting yourself apart and giving your desserts a distinctive look!