FrontRunners: Sweet Successes

<< Back to Robb Report, September 2006

    Torte and tart, cake and crepe, frozen and hot—cocoa will take an appetizing range of forms, including sculptural, when the Chocolate Bar returns to Boston’s Langham Hotel (www.langhamhotels.com) on September 9. The downtown landmark, which once was a Federal Reserve bank, has drawn Saturday afternoon crowds to its decadent weekly binge during the fall, winter, and spring months for 17 years. This year marks the first full season at the Langham for pastry chef Alejandro Luna, who, at 27, already has served at Wynn Las Vegas and spent four years with Mandarin Oriental.

    Salpi Demirjian, owner of the Chocolate Covered Co. (www.chocolatecoveredcompany.com), turns strawberries into a fashion statement. After dipping them in Belgian chocolate, she adds stripes of dark, milk, or white chocolate or decorates them with toffee, nuts, or sprinkles. Orders are sent overnight express in a refrigerated box, at a price of about $50 per dozen strawberries plus shipping. Depending on the season, Demirjian also makes chocolate-covered pears, apples, figs, cherries, blackberries, and raspberries.

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