Local restaurants and bakeries blend the world's two best ingredients — sugar and booze — into delectable desserts
0 Comments · Wednesday, October 9, 2013
According to these featured chefs, there
are several reasons to add alcohol to desserts, including everything
from cutting the richness and cleansing the palate to lighting it on
fire for show.
by Maija Zummo
Posted In: local restaurant
at 01:53 PM | Permalink
Local pastry chef/chocolatier/confectioner Shalini Latour of Chocolats Latour has seriously taken chocolate bunnies to the next level of cute by Willy Wonka-ing them into a rainbow assortment of colors. Chocolate naturally comes in brown (boring), dark brown (more boring) and white (really boring), so Latour applied some cocoa butter colors and turned her little Easter hoppers into periwinkle, lavender, flamingo, cantaloupe, sunflower and chartreuse rabbits. A chartreuse bunny! Brilliant.Each candy is made of solid, fair-trade chocolate in dark, milk or white, which is then wrapped in a compostable cellophane bag. Bunnies are available in two sizes: 7 oz. ($9.50) and 20 oz. ($24). And, sure, the painted eyes are a tad freaky, but that's easy to get over — just eat the head first. Find Chocolats Latour distribution locations here (or email Shalini — firstname.lastname@example.org — to place an order). And find the rest of her Easter offerings here.
0 Comments · Wednesday, September 15, 2010
Since starting her handmade chocolate business Chocolats Latour a little over a year ago, Shalini Latour has seen some ups and downs in the chocolate world. The positives are obviously the excellent chocolates she makes with fillings and flavors like Juniper Berry, Ancho Chili and Stout (using the local Mt. Carmel Stout).
0 Comments · Wednesday, May 26, 2010
News for my sweeties — and you know who you are — includes updates from Skirtz & Johnson, AJ Creations, Sugar Cupcakery, Abby Girl Sweets, Three Tiers Contemporary Cakes and Cupcakes, Chocolats Latour, Melt's Picnic and Pantry, City Cellars and Chalk.