A beautiful presentation of different desserts creates an elegant finale to an event. A blend of textures and shapes, colors add to the delicious taste sensations. I provide the desserts, can set them up or drop them off and you enjoy the sweetness.
I make individual sweets as well as larger cakes and sheet cakes for larger events. There are many facets to dessert catering, let me help you create a successful event.
If you make it well, good things will come to be. Marrying rich flavors and delicate techniques create beautiful edible art that tempts the senses. Beau Chôcolat creates rich, decadent, and sensual desserts using pure quality ingredients. Small batches and artistic creativity help blend recipes into taste delights.
The main menu yields a lot of chocolate. There are many non-chocolate choices such as: cheesecakes, fruit tarts, baked fruit crostatas, delicate genoise, carrot cake made with currents, pineapple, walnuts, coconut and carrots.
Hazelnuts are superior in the northwest and provide wonderful flavor -- rich nut tortes with a touch of bourbon -- cassata soaked with dark rum and layered with a ricotta cheese nut filling then covered in a dark chocolate frosting -- Kirschwasser drizzled into a cherry torte. Pumpkin cheesecake as a seasonal item with a hazelnut crust -- call me and we'll discuss the possibilities.