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All Chocolate Kitchen chef to make Easter creations

Published: Thursday, Feb. 21, 2013 10:30 a.m. CST • Updated: Thursday, Feb. 21, 2013 10:35 a.m. CST
Caption
(Photo by the All Chocolate Kitchen)
Chef Alain Roby of the All Chocolate Kitchen in Geneva will create handmade sugar-blown robin’s nests for Easter beginning March 9.

GENEVA – Pastry guru and chocolate artist Chef Alain Roby of the All Chocolate Kitchen, 33 S. Third St., Geneva, will create a chocolate paradise for Easter celebrations beginning March 9.

Two-foot bunnies, handmade sugar-blown robin’s nests and chocolate eggs with sugar-blown bows will be available for purchase.

The chef will create two-and-a-half foot tall, hand-made chocolate bunnies made with Grand-cru chocolate ($225); handmade sugar-blown robin’s nests complete with a chocolate truffle egg inside each ($32); handmade chocolate eggs complete with sugar-blown bows ($18; an additional $2 for customization); and smaller Grand-cru chocolate bunnies ($9.95).

The large chocolate bunnies will be created with an antique, 1800’s German chocolate mold that Chef Roby brought with him when he came to the United States from Paris.

For more information, visit www.AllChocolateKitchen.com or call 630-232-2395.

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