Published on : Friday, January 17, 2014
Remember your first hot chocolate? Sweet, creamy comfort in a cup. Fast forward to the artisan generation – a bomb of premium cocoa that explodes when combined with steamed milk to create the perfect cup of hot chocolate.
Pastry Chef Charles Barrett and the culinary team at Park 75 at Four Seasons Hotel Atlanta have taken classic hot chocolate to a new level. Introducing the Hot Chocolate Bomb — a sphere of house-made dark chocolate filled with powdered cocoa and marshmallows. When steamed milk is poured over the sphere, the exterior melts away, marshmallows rise to the top, and a perfectly balanced cup of hot chocolate is created. The bomb can be served tableside in Park 75 Restaurant or Lounge for just USD 6.00 each.
“It’s a fun idea that’s been waiting to happen,” says Barrett. “Hot chocolate is the ultimate comfort beverage during the winter months and we’re presenting it in a new, exciting way that provides an unforgettable experience along with a decadent drink.”
To complete the chocolate experience, Park 75 has rolled out its Chocolate Nights dessert menu. Every Friday and Saturday night from February 7 through March 15, 2014, Park 75 Restaurant and Lounge will offer a special dessert menu featuring up to 10 unique and decadent chocolate creations. One not to be missed is Pastry Chef Charles Barrett’s Richland Rum Milk Chocolate Praline made with milk chocolate, Georgia pecans and ultra-premium rum handcrafted daily in Richland, Georgia, this chocolate creation is a sweet and local addition to the lineup – priced at USD 10.00 each.
Source:- Four Seasons
Tags: Hotel News
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