Bianca Paired with Hot Donuts
It is always such an inspiration to see what others create with Vosges Haut-Chocolat products. It is like sending your children into the world and enjoying the wonderment they find in their own journeys. I had just such an experience last year at the Peninsula hotel in Chicago.
The Peninsula is a splendorous hotel and my favorite in the city. A touch of Vosges Haut-Chocolat history… in the nascent years we had a boutique tucked in the corner of the lobby. During that time, I made the acquaintance of some of the staff and over the years, I have grown very fond of the hotel manager Ms. Zec, who is a personal inspiration.
When the hotel opened, the pastry chef at the hotel was a buoyant, tall and stout German man, Chef Ralph, who had a love of Fastnachts (German doughnuts) and Bianca hot chocolate. During a visit just days after the Peninsula had opened in Chicago, I had a tasting with the executive chef and chef Ralph. Our the union was solidified. I was lucky enough to find that he had indeed included my Bianca Couture Cocoa in a most splendid presentation. He served the white chocolate, lavender and lemon myrtle drinking chocolate chilled alongside hot German donuts. The combination was a perfect mignardise pairing.
Ever since, when I am sipping Bianca, I dream of those hot donuts. And, during the rare occasion that I splurge and nibble some fried dough, it no longer seems complete without a sip of Bianca.