For the second year, we had the pleasure to be part of the NYC edition of A Deliciously Decadent Afternoon of Chocolate & Cocktails, produced by The Cocktail Guru.
Chef Elisa Lyew partnered with Valrhona, Hudson Whiskey, and The Perfect Puree of Napa Valley to create a dish for this special occasion. Featuring Valrhona's Dulcey blond chocolate, Hudson Whiskey's Baby Bourbon, and The Perfect Puree's ginger and roasted red pepper purees, Chef Lyew crafted Frisky Blond, a ginger gâteau drizzled with roasted red pepper ganache, served with blond chocolate-bourbon mousse and a shot of Hudson Whiskey Baby Bourbon.
Our friends at The Perfect Puree of Napa Valley have shared the recipe for Chef Lyew's special dish - check it out!
This year's participating chefs included:
Cesar Moreno - Hotel Americano
Allison Kave - Butter & Scotch
Rhonda Kave - Roni-Sue's Chocolates
Erik MacMurray - The Iron Monkey
Jenny Kellerhall - Fabrick/David Burke at Bloomingdale's
Melissa Tavvs - Tipsy Scoop
Alina Martell - Vaucluse
Rory MacDonald - Hakkassan Group
Omar Zahirovic - Sovereign & Monarch