PASTRY GURU CHEF ALAIN ROBY CREATES WHIMSICAL, ONE OF A KIND CHOCOLATE AND SUGAR EASTER CREATIONS
Saturday, March 9, 2013 from 9:00 AM to 10:00 PM (CST)
San Francisco, California
London, United Kingdom
Decadent two-foot bunnies, handmade sugar blown robin’s nests and gorgeous chocolate eggs with sugar-blown bows will be available
GENEVA, IL – World renowned pastry guru and Chicago’s own expert chocolate artist, Chef Alain Roby of the All Chocolate Kitchen, 33 S. Third St in Geneva, will create a whimsical chocolate paradise for Easter celebrations beginning March 9. Available for purchase will be two and a half foot tall, hand-made chocolate bunnies made with scrumptious Grand-cru chocolate ($225), handmade sugar-blown robin’s nests complete with a chocolate truffle egg inside each ($32), handmade chocolate eggs complete with sugar-blown bows ($18; an additional $2 for customization) as well as smaller Grand-cru chocolate bunnies ($9.95). The large chocolate bunnies are created with an antique, 1800’s German chocolate mold that Chef Roby brought with him when he came to the United States from Paris.
A Certified Master Chef of Pastry and Sugar Artistry, and Hall of Fame member in both Pastry Art & Design and Chocolatier magazines, Chef Roby is internationally known for his talent in creating sugar and chocolate masterpieces. He is the holder of two Guinness World Records including World's Tallest Cooked Sugar Building and World's Tallest Chocolate Sculpture. Chef Roby also recently completed the World’s Longest Candy Cane at 51 feet on December 8 in Geneva. He is the only pastry chef to hold three Guinness World Records. His award-winning cooked sugar building was 12 feet, 10 inches tall and chocolate sculpture was 20 feet, 8 inches tall.
Chef Roby studied and learned his culinary art in Paris from the world famous Pastry Chef Lenotre. His work has been featured in Food & Wine, Gourmet, Architectural Digest, Traditional Home and Veranda as well as on The Learning Channel and Food Network's Extreme Pastry and Sugar Rush shows. He has been highlighted in three
Food Network specials: Unwrapped with Mark Summers, Mystery Birthday Cakes, and The World's Tallest Sugar Building. Chef Roby has served as a celebrity chef during the Celebrity Chef Tour in Chicago and has been the head pastry chef at the NFL Commissioner's Super Bowl Party for the past 19 years. Before opening A.C.K., Chef Roby worked as the Corporate Executive Pastry Chef for a major hotel corporation for 24 years. He is the author of the cookbook, “Alain Roby’s American Classics: Casual and Elegant Desserts,” an editor’s top ten pick by The Food Channel.
A.C.K. has a commitment to always maintain authenticity in all of their products. Chef Roby oversees every step of the daily production to ensure results of unparalleled quality. A.C.K. Gelato, a whopping 96% fat free, is all natural and artisan. Selections of gluten free flavors are available. The Sorbetto contains less sugar than most other Sorbettos, and is also made from fresh, local and organic fruit. The Sorbetto is 100% fat free and does not include dairy, is gluten free, egg free and gelatin free. A very unique flavor is A.C.K.’s artisan Chocolate Sorbetto. This flavor is particularly enjoyed by those lactose intolerant, to still satisfy that chocolate craving.
A destination to indulge in and relax, A.C.K.’s unique decorations ornamenting the interior is a tribute to Chef Roby’s award winning chocolate creations. The walls of A.C.K. are adorned with photos of Chef Roby’s award winning events, down to the exact shoes that Chef wears as he works on each. A.C.K. guests have complimentary access to Chef Roby’s famous chocolate creations, including a 23 foot tall all chocolate enchanted tree, made entirely out of Dark Belgian Chocolate; a 700 lb. sculpture of Neil Armstrong in an astronaut suit, created out of white chocolate for the Adler Planetarium that was featured on the Food Network and the Learning Channel; and finally, a life size, 650 lb. white chocolate Blackhawks player, honoring Chicago native/former NHL player Eddie Olczyk, presented to him at the Blackhawks’ celebration of the 2010 Stanley Cup.
To complement the multitude of amazing chocolate and sugar creations is A.C.K.’s savory Lorraine and spinach quiches, fresh Linguette made daily with farm fresh ingredients, and superior quality blend coffee that features a characteristic aroma and velvety consistency that engages all senses. A.C.K. uses one of the top Italian coffee brewing companies, 1919 Bristot Coffee, and offers a full selection of drinks, including cappuccinos, mochas, lattes, americanos and more. Tableside siphon coffee is also featured, which combines techniques of French press and drip coffee brewing to create a smooth, full-bodied coffee. Chef Roby’s team recommends this new coffee experience for date nights, after-dinner socializing and other special occasions.
A.C.K. is located at 33 South Third Street in beautiful downtown Geneva, Illinois. Hours are Monday through Thursday from 9 a.m. until 9 p.m.; Saturday from 9 a.m. until 10 p.m. and Sunday from 11 a.m. until 6 p.m. For more information, visit www.AllChocolateKitchen.com or call 630.232.2395.