Chef Root makes both enrobed and molded bon bons, switching between production types every two weeks.
Right now the chocolate program includes a bonbon for turndown in the hotel rooms, the mignardises after dinner, and the banquet program. You can also purchase a box of chocolate to go.
Enrobed Mulberry Bush Bon Bon
Interior of Mulberry Bush Bon Bon
"The interior has a faint tartness, but the acidity melts into a floral sweetness," says Root.
Key Lime Pie Bon Bon
Root always wanted to do a key lime pie bon bon but not in a molded setting. She solved the problem by liquifying the graham cracker cookie "crust" then resetting it with the ganache on top.
Pine Cone Apricot Bon Bon
Chef Root describes this confection as "winter meets summer." Pine cone syrup is paired with apricot and dark chocolate ganache.
Blonde Chocolate Tart
For this tart, Root uses Valrohna Dulcey Blonde Chocolate, which has a toasted, nutty flavor. "It's exciting to have a new avenue to go into," says Root. "[The Dulcey] doesn't quite have the sweetness of white chocolate so it's easier to marry with other flavors."
Blonde Tart Close-up
The blonde chocolate tart is paired with coffee mousse, compressed apricots, apricot cardamom sorbet, dulce de leche apricot coulis, drageed hazelnuts, and caramel popcorn.
This dessert is inspired by a blueberry coffee cake that Root's mother would make when she was a child. A blueberry gingerbread cake is paired with maple glazed blueberries, house made ricotta yogurt, caramelized quinoa, lemon curd, and a blueberry yogurt tuile.
At the base of the blueberry cake is the caramelized quinoa and the maple glazed blueberries.