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THE ALL CHOCOLATE KITCHEN CELEBRATES TWO YEAR ANNIVERSARY WITH UNIQUE CHOCOLATE TASTING

All Chocolate Kitchen

Sunday, June 30, 2013 from 5:30 PM to 6:30 PM (CDT)

Geneva, IL

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THE ALL CHOCOLATE KITCHEN CELEBRATES TWO YEAR ANNIVERSARY WITH UNIQUE CHOCOLATE TASTING

 

Chef Alain Roby premieres his new Aroma Chocolate Line at “Chocolate 101” June 30 at 5:30 p.m.

 

GENEVA, Ill. – World renowned pastry guru and Chicago Culinary Museum’s current Pastry Chef of the Year, Chef Alain Roby of the All Chocolate Kitchen, 33 S. Third Street in Geneva, celebrates the second anniversary of his All Chocolate Kitchen with the debut of his new Aroma Chocolate Line at a special chocolate tasting event, “Chocolate 101”.  During the event, to be held June 30 from 5:30 until 6:30 p.m., guests will travel along the tasting path of chocolate, exploring the rich history of the cacao bean, from the mountains of Peru and its divine history among royals to the sweet delicacies enjoyed today.  From bean to bar, guests will learn how chocolate is made, from the growth of the cocoa bean, to its harvest, processing and preparation. The cost is $40 per person, which includes the class, four Aroma truffles, one French truffle and a glass of champagne to toast the occasion. Reservations are highly recommended as spots will fill up quick.

 

Chef Roby’s Aroma Chocolate Line, which is available for purchase by calling 630.232.2395 or visiting A.C.K., highlights four regional based Grand Cru truffles, with influences from Bolivia, Ghana, Madagascar and Venezuela.  The Grand Cru Bolivia’s rich cacao flavor is complemented by the aromas expressing the freshness of lemon and the fruitiness of grapefruit.  The gentle processing method exquisitely unfolds the prune bouquet, vanilla note and the exceptionally pleasant fruit acidity. The Grand Cru Ghana is an intense chocolate flavor with a rich, almost coffee-like finish with a hint of spice (with neither added coffee nor spices).  Made from pure Ghana cacao beans, cane sugar, cocoa butter and vanilla, the chocolate is coated with earthy and beneficial turmeric.  The Grand Cru Madagascar is a well-balanced, fruity cacao flavor entwined with a touch of roasted hazelnut aroma complimented with a fresh note of forest berries.  The traditional, gentle processing method unfolds a subtle fruit acid note, enhanced with a dusting of coconut.  The Grand Cru Venezuela is a harmonious combination of coffee and plum aromas enhancing the distinct cacao flavor.  The traditional, gentle processing method unfolds the aromas of the earthy reddish tropical spices. The French truffle is made with smooth Grand-cru ganache, from a limited release of the World’s most desired Criollo-Maracaibo beans and dusted cocoa.  Only 10,000 pounds of beans are harvested each year.

 

Chef Alain Roby of the All Chocolate Kitchen was named the 2013 Pastry Chef of the Year by the Chicago Culinary Museum.  As an award-winner, Roby will also be inducted into their Chef Hall of Fame. 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 only pastry chef to hold three Guinness World Records for his creations of the World's Tallest Cooked Sugar Building, the World's Tallest Chocolate Sculpture, and the World’s Longest Candy Cane. His award-winning cooked sugar building was 12 feet, 10 inches tall, his chocolate sculpture was 20 feet, 8 inches tall, and his candy cane was 51 feet long.

 

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 on 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 for 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 Italian, 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.

 

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Have questions about THE ALL CHOCOLATE KITCHEN CELEBRATES TWO YEAR ANNIVERSARY WITH UNIQUE CHOCOLATE TASTING? Contact All Chocolate Kitchen

When & Where


All Chocolate Kitchen
33 South Third Street
Geneva, IL 60134

Sunday, June 30, 2013 from 5:30 PM to 6:30 PM (CDT)


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