Great News for Chocolate Lovers!

As the summer season officially checks out and the weather is starting to cool off, restaurant managers and chefs say that diners are warming up to rich, decadent chocolate.

“It’s a fact that chocolate sells more in the cold months than in the warm months,” says celebrity chocolatier Jacques Torres of Jacques Torres Chocolate, based in New York. “Also, chocolate sells better in New York than in Florida or Los Angeles. People eat more chocolate when it is a bit cooler, and chocolate products like hot chocolate also sell better when it’s colder.”

For David Carmichael, executive chef of Gilt, the two-Michelin star restaurant in the Palace Hotel in New York, the cooling but not yet cold weather means it is time to start experimenting with the time-honored pairing of chocolate and ice cream with his trio of chocolate ice cream cones, which debuts this fall. For that dessert, his house-made mint chocolate chip, strawberry and s’mores swirl ice creams are served in three handmade dark chocolate ice cream cones.

Carmichael says the idea for the cones came to him because he already had cone-shaped molds in his shop, and he thought it was best to work with what he already had. To make the cones he chops tempered chocolate finely and slowly melts it until it is a liquid, being careful not to let it get too hot. Once the chocolate is melted he pours it into the molds, taps on them to get rid of bubbles and make sure they are even, then scrapes off the excess and lets them set before popping them open. Once they come out, he says, “You get this really beautiful, shiny, extra bitter 76-percent chocolate cone.”

The mint chocolate chip cone is a house-made mint ice cream served in an all-chocolate cone, which serves as the “chip.” The s’mores swirl ice cream is also served in a chocolate cone and topped with a bit of crispy pastry and chocolate crunch to add texture. The strawberry ice cream is served in a cone made of strudel and lined in the dark chocolate, which keeps the ice cream from melting out the bottom.

The trio is served on a plate with a circle of milk chocolate that Carmichael makes by putting the plate on a cake spinner. On the circle he places a bench made of milk chocolate that holds the cones. According to Carmichael, his customers always eat the bench with their dessert.

Gilt has a well-developed chocolate program and does a lot of retail chocolate business, Carmichael says. While strange-flavored chocolates come in and out of vogue, Carmichael says he tries to focus on executing his chocolates as well as possible, and doesn’t eschew the popular flavors like caramel, cinnamon and orange.

Back

What Clients Say About Patrice & Associates

  • Duke Witte was great to work with from the beginning.

    He took my resume and made it a masterpiece. He followed that up with coaching, advice, and mentoring through the entire process including following up with me well over 60 days of employment. He listened to what I was looking for and found me a wonderful fit. I have been working in hospitality on and off since 1993 and I can say without hesitation this was the best process of job acquisition I have ever had. He found me a company I can call home. I understand being skeptical but this company, and more specifically Duke delivered on his promise to me. I am grateful to have had a chance to work with such an unwavering professional. I would and will continue to recommend Patrice & Associates as a premiere recruiting company. Thank you, Thomas Showalter   Duke Witte was great to work with!
  • Carly was very amazing!!!

    She worked and understood my situation, potential and needs.  She knew what I was looking for, what my options were, and she never offered fake leads or over or under-qualified positions.  Carly is a great asset to your company.  She is very polite, welcoming  and a professional individual.

    I once again thank her for her efforts and time to land me an opportunity which suits my skills and needs.   Thank you. Harshesh patel. Carly was very amazing!!!
  • I am grateful for Milton's help...

    I would like to give thanks to Milton Sallee, he definitely took the time make sure that I was ready for my interview. By just coaching me form start to end, and I believe the extra training he gave me was definitely the most helpful. He represents his client well.  I am grateful for everything that he has done and I can't wait till I start with with me new career. Thanks for your help, Anthony V. Branch II I am grateful for Milton's help...
  • Stacie is one of the best recruiters that I have ever worked with!

    She is very professional, resourceful, thorough, prompt, efficient, and engaged. She is full of so much passion and drive. She had my best interest at heart throughout our three month process (we were only engaged with one concept the entire time). I began the process with a wealth of knowledge and experience, but Stacie was still able to add tons of value to my profile and preparation throughout the entire process. Stacie keeps in contact with me on a regular basis, even during my training. She played an essential role in me joining a great organization. Stacie is a great asset, and I am grateful that our paths crossed. I give her a five star rating!   Sincerely, Joshua Towbridge Stacie is one of the best recruiters that I have ever worked with!
  • Jonathan Litt was amazing!

    He was there step by step. I never felt that I was alone in this process . I received constant feedback and updates. And within a few short weeks I had offers .  Patrice and Associates were instrumental in my job transition. Thank you, Rodney Powell Jonathan Litt was amazing!