One of the perks of being a New York City blogger is getting invited to fun events.
This morning it was the press breakfast at DB Bistro Moderne for Chocolate Week a collaboration of restaurants celebrating the joys of chocolate while supporting Action Against Hunger a really worthwhile cause fighting malnutrition worldwide. The croissants and pain chocolat were exactly as they should be -- feather light and melting.
Chefs had prepared samples of the desserts they will be serving. Here creme brulee with chocolate sprinkled on top with spun sugar. (Raspberry coulis hidden at the bottom....)
Fresh fruit to cleanse the palate -- then strawberries.
The proud inventors of the said delicious desserts: Jean-Louis Gerin, master chef of France (Restaurant Jean-Louis), Ashley Bauze, Executive Pastry Chef (db Bistro Moderne), Claud Goddard, Master Chef of France (Jeanne & Gaston), Brian Gruskin, Executive Chef (Ayza Wine and Chocolate Bar)
The poster for the event asks How much is enough? In the case of most people and chocolate the answer is: quite a lot!
We end with chocolate with edible gold. Gosh!