Chocolate Box

To finish up our work in chocolate, we made chocolate boxes and decorated them with a variety of items. Here I've chosen a rose, squiggles and balls.

Stay

Ashley wills her chocolate sculpture to stay while she assembles it.

Decorations

Some of Ashley's chocolate decorations.

Nina

Nina gets crazy with her chocolate decoration. She has the most innovative ideas.

Sauted Fish

This fish is sauted with a bread crust and served with barely wilted spinach.

Chocolate Box II

For our final chocolate class, we made another chocolate box and experimented with some new techniques. Again, I chose a rose for my centerpiece and accented it with swirls and balls.

Close Up

A close up of my decorations on the chocolate box.

Roasted Lamb

A lamb filet is roasted and served with a vegetable garnish and cous cous.

Langoustine Salad

I took my stepmother to Bistro Benoit for dinner. This is her appetizer with langoustines, fennel, artichokes, and fennel puree.

Snails

I ordered snails as my appetizer and we drank a fabulous Burgundy wine from my favorite appellation - Aloxe-Corton.

Filet and Red Wine Reduction

Paula and I both ordered the filet done in a red wine reduction and a tiny bit of marrow on top. It was heavenly not to mention huge!

Fraise Des Bois

For dessert, I opeted for the fresh fraise des bois - wild strawberries - served with a tangy/citrusy sorbet.

Profiteroles

Paula opted for the profiteroles filled with pastry cream and served with a chocolate drizzling sauce.

Cafe Time

Paula and I got up late the next morning and had a leasurely breakfast and Cafe Les Deux Magots. Here's the view from our table. Don't you wish you were in Paris?