Creating art from sugar and chocolate
By ALAIN ROBY February 12, 2013 8:48AM
Alain Roby, pastry chef at All Chocolate Kitchen in Geneva, plates a dessert he created with raspberries on January 29, 2013. | Richard A. Chapman~Sun-Times
Updated: March 14, 2013 6:05AM
My passion as a pastry chef always has been in making eye-catching works of art with sugar and chocolate.
At my store, the All Chocolate Kitchen in Geneva, I have created a museum of my larger-than-life edible works. These include a 700-pound white chocolate astronaut built for the Adler Planetarium; a 650-pound chocolate Blackhawks player I presented to the 2010 Stanley Cup championship team, and an all-chocolate kitchen, made to replicate my own at home.
In January, I unveiled a 20-foot-tall enchanted chocolate tree made of 1,200 pounds of chocolate.
I am honored to be the recipient of three Guinness World Records, one for the tallest sugar building, another for the tallest chocolate sculpture and the third, broken this past December, for the longest candy cane.
In addition to making my recipes look great, I want to make sure they taste great. When working with chocolate and sugar, I like to infuse recipes with such flavors as raspberry, apricot, coffee and hazelnut. These Raspberry Brownies are one of my favorite chocolate desserts.
A chef should put on a show while pleasing the customer. At the All Chocolate Kitchen, I like to involve the customer in the experience. For example, I serve these brownies wrapped in a sugar ribbon that guests must crack open in order to enjoy. It’s an experience!
Alain Roby is the owner of the All Chocolate Kitchen, 33 S. Third St., Geneva.