Chocolate Lounge Heats Up
Sorry, Cakegrrl! Looks like you'll miss this one, too! :-(
Only one more week until Christmas and if you happen to be in O'Bryonville on Saturday, shopping along its fabulous little Madison Road strip of shops, you might just take a break at Marble Hill Chocolatier's Chocolate Lounge.
Marble Hill will open early at 9am, to premiere new plated desserts made exclusively for Marble Hill by the pastry chefs of the Jean-Robert French Restaurant Group. Breakfast pastry from Jean-Philippe Solnom of Jean-Robert’s Greenup Café will be offered, as well as a Cranberry Walnut Chocolate tart and a chocolate lavender torte with pistachios by Karen Crawford of Jean-Robert at Pigall’s, while Summer Genetti of Jean-Robert’s Pho Paris, premieres a bittersweet malted chocolate mousse.
From 11am to 1pm, Karen Crawford and Summer Genetti, as well as Jean-Robert de Cavel will be on hand to discuss all things pastry and chocolate.
“When you have passion for food, chocolate is always on top of the list. And I am especially pleased to see the talents of Karen, Summer and Jean-Philippe featured outside our restaurants,” says Jean-Robert.
Pastries already offered include a white chocolate bourbon blondie; bittersweet brownie with chocolate and brown sugar; and a take on the Pigall’s signature dessert: macadamia shortbread with milk chocolate; almond mocha macaroon; “petticoat tails” of shortbread with ginger and cocoa nibs; a chocolate chocolate chip and banana cupcake with chocolate curry ganache, and a white chocolate lemongrass tart with a cracked black pepper crust.
“The response to the pastries has been amazing,” says Bill Sands, owner of Marble Hill, “We’re excited to introduce three new desserts to compliment the assortment we already have.”
Guests can relax in the Chocolate Lounge with tea, coffee, cocoa and pastries or the Marble Hill signature truffles and bonbons. Samples will also be available.
“Whether you’re looking for a box of Marble Hill signature chocolates to give, or need to take a break from the hustle and bustle of the season, you can do both in the Chocolate Lounge,” adds Sands.
Pastry prices range from $1.35- $8.00. The beverage menu includes teas by Harney & Sons: $1.50; coffee by Coffee Emporium: $1.50 and exotic cocoas: $3.00 - $5.00.
Marble Hill Chocolatier
1989 Madison Road
Telephone: (513) 321-0888
Hours: Tues - Sat 11am - 5 pm
Gift boxes of the signature chocolates are available for shipping anywhere in the United States from www.marblehillchocolatier.com
Best Ever Bourbon Brownies
1/3 cup butter
1/2 cup granulated sugar
2 tablespoons water
1 cup semisweet chocolate pieces
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
2 to 3 tablespoons bourbon
3 tablespoons butter, softened
1 1/2 cups sifted powdered sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla
1 ounce semisweet chocolate, melted
Grease and 8x8x2 inch baking pan,; set aside.
In a medium saucepan, combine the 1/3 cup butter, the granulated sugar and water. Cook and stir over medium heat just until mixture boils. Remove from heat. Add the 1 cup chocolate pieces, stirring until melted. Stir in eggs and vanilla, beating lightly with a spoon just until combined. Stir in flour, baking soda and salt. Stir in pecans. Spread batter in prepared pan.
Bake in a 350º oven about 20 minutes or until edges are set and begin to pull away from sides of pan.
Using a fork prick the warm brownies several times. Drizzle bourbon evenly over brownies; cool in pan on wire rack.
For frosting: In a small bowl, beat the 3 tablespoons butter with an electric mixer on medium to high speed 30 seconds. Gradually add powdered sugar, beating well. Slowly beat in 2 teaspoons milk and vanilla. If necessary, beat in remaining milk to reach spreading consistency. Spread over brownies; drizzle melted chocolate over frosting.