Posts Tagged ‘chocolate’
Jessica marries Sean
Posted by Sweetthea
Jessica marries Sean
Monday, May 24, 2010
location: Brock House Restaurant, Vancouver (where is that?)
Top tier is Chocolate Chiffon
Middle tier is Pumpkin Philly Cream Cheese
Bottom tier is Chocolate Mocha
Congratulations!!
Lina marries Brent
Posted by Sweetthea
Saturday May 22, 2010
Lina Lee marries Brent Roberts
Location: Vancouver Club, Vancouver, B.C. (where is that?)
5 tiers
Chocolate cake with chocolate mousse
strawberry gelee and strawberry mousse
Congratulations Lina & Brent!
Michelle marries Steven
Posted by Sweetthea
Michelle marries Steven
Saturday, March 27, 2010
location: Brock House Restaurant, Vancouver (where is that?)
Black & White (chocolate and vanilla) with Fresh Raspberries
Felices Pascuas – Antonio Escriba
Posted by Sweetthea
This was a gift from my mentor, George Wagner; it is chocolate art, themed around Easter, and written by the Catalan Antonio Escriba, who was known as ‘El Mago del Chocolate’, the Chocolate Magician, during his lifetime (his family continues the tradition in Spain to this day). This book was printed in 1967 in Spain, [...]
Chocolate Fig Financier Cake
Posted by Sweetthea
Chocolate fig Financier cake layered with a fennel pod poached pear, tarragon chocolate mousse and hazelnut dacquoise served with pea, lemon eucalyptus sorbet and candied hazelnuts.
Served at Sooke Harbour house Thursday October 2 2003.
Baked Soft Meringue with Chocolate Cream & Strawberries
Posted by Sweetthea
Slow baked soft meringue filled with bittersweet chocolate cream, served with fresh local strawberries, a strawberry, lemon hyssop sorbet, crème anglais, tuberous begonia and gentian sage flowers
Served at Sooke Harbour house Wednesday August 27 2003
Stephanie and David’s Wedding Cake
Posted by Sweetthea
October 3, 2009
Stephanie Charles marries David Hammond
Location: Vancouver Club, Vancouver, B.C.
Chocolate Mousse and Cake with Caramelized Pears
Posted by Sweetthea
Bittersweet chocolate caramel mousse and flourless chocolate cake with golden rosemary infused caramelized pears, earl grey tea crème anglais, apricot fruit sage coulis and filo.
Served at Sooke Harbour house April 2004.
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