Splash Magazines

Chef Alain Roby’s All Chocolate Kitchen Review – A Sweet Twist on Easter Classics from a Master Chef

By Jessica Schreiber

View the Full Article | Return to the Site

Move over marshmallow chicks and plastic grass--Master Chef Alain Roby’s All Chocolate Kitchen is making Easter creations that will upstage everything in your Easter basket.  Chef Roby’s attention to detail, passion for quality, and wild imagination make for Easter treats that are sure to impress. 

Handmade sugar-blown robins nest with truffle eggs



The Easter creations will be available starting on March 9, 2013 at the All Chocolate Kitchen, located at 33 S. Third Street in Geneva, IL.  To truly wow Easter guests, Chef Roby will make two-and-a-half foot tall chocolate bunnies using a unique 1800’s German chocolate mold he brought with him from Paris ($225).  Also available are handmade sugar-blown robins’ nests complete with a truffle egg ($32). 

Gran-cru chocolate egg with sugar-blown bow



For the chocolate-loving child in everyone, the Chef will also offer handmade chocolate eggs with sugar-blown bows ($18; an additional $2 for customization), and smaller handmade chocolate bunnies ($9.95).  Chef Roby‘s Easter creations are made with the highest quality Gran-Cru chocolate.   Sourced from criollo beans, only 3% of the world’s chocolate has earned the Gran-Cru distinction. 

Gran-cru chocolate bunny



Besides the beautiful Easter offerings, there are many reasons to visit the All Chocolate Kitchen, starting with the Chef himself.  Chef Roby is friendly, gregarious and enthusiastic, drawing inspiration for his award-winning creations from the changing seasons and his boundless imagination.  The Chef’s work has been featured in countless magazines, including Food & Wine and Gourmet.  He has been a guest on the Martha Stewart Show, and is the author of “Alain Roby’s American Classics: Casual and Elegant Desserts,” an editor’s top ten pick by The Food Channel.

Small gran-cru chocolate bunnies



Chef Roby’s creations have landed him in the Guinness Book of World Records no fewer than three times.  The Chef holds records for tallest cooked sugar building and tallest chocolate sculpture.  Most recently, this December, the Chef set his third World Record for the world’s longest candy cane, which measured 51 feet long.

Master Chef Alain Roby



Despite its name, All Chocolate Kitchen offers more than just chocolate.  To complement the multitude of chocolate and sugar creations, guests can try the Chef’s all-natural artisan gelato and sorbetto, as well as savory quiches and crepes made with the freshest ingredients.  Top quality deserts and sweets deserve top quality coffee, and All Chocolate Kitchen delivers with cappuccinos, mochas, lattes, and tableside siphon coffee, which combines the techniques of French press and drip coffee brewing to create a smooth, full-bodied coffee that pairs perfectly with dessert.  All Chocolate Kitchen is the perfect place for a date, and also offers a private room that can accommodate up to 35 people. 

Though the Chef’s creations are truly works of art, he does have some advice for home cooks, “Get the best product you can find, don’t be afraid to experiment, and just have fun.”   Chef Roby’s work is exactly that—superior quality, fearless imagination, and, above all—fun. 

Learn more at All Chocolate Kitchen’s website

All Chocolate Kitchen

33 S. Third Street

Geneva, IL 60134

(630) 232-2395

 

Monday-Thursday 9am to 9pm

Friday-Saturday 9am to 10pm

Sunday 11am to 6pm

 

Photos courtesy of All Chocolate Kitchen

 

Published on Mar 07, 2013

View the Full Article | Return to the Site