National Chocolate Day 2020
Today is National Chocolate Day so we decided to reach out to the best chocolatier that we know, Chef Alain Roby from All Chocolate Kitchen and as seen on the Food Network.
Chef Roby came to our test kitchen and let us film the creation of a blown and pulled sugar cornucopia packed with his signature chocolates. In this video you’ll learn all about the techniques Chef uses for sugar art, what kind of chocolate Chef Roby uses for his creations, some funny stories, and more!
Chef Alain Roby used St. Charles Trading sourced sugar for his sugar art. As a food distribution company, we love seeing how our products are made into culinary masterpieces.
If you are looking for bulk food ingredients we’d love to chat about how we can help your products shine!
We hope you enjoy watching this sugar art and chocolate video as much as we enjoyed filming it!
About Chef Alain Roby and All Chocolate Kitchen
Chef Alain Roby studied and learned his culinary art in Paris from the world-famous Pastry Chef Lenotre and is a Certified Master Chef of Pastry & Sugar Artistry. He is the only pastry chef to hold three Guinness World Records: the World’s Tallest Cooked Sugar Building, the World’s Tallest Chocolate Sculpture and the World’s Longest Candy Cane.
Chef Roby has also been inducted into the Hall of Fame for Pastry Art & Design and Chocolatier magazines. It would take this entire blog post to go through the numerous accolades and accomplishments that Chef Roby has achieved in the food industry.
Today, in addition to his role as a consultant within the food, dessert, and hospitality industry, he is the creative genius behind Chef Alain Roby’s All Chocolate Kitchen located in downtown Geneva, IL. To learn more about Chef Roby and his endeavors visit All Chocolate Kitchen’s website.
“I tell my student, if you do sugar work is the most frustrating culinary art you will start in your professional life. But never ever give up! And who succeeds in this art is people that never give up. Accept failure, pick up your piece, and do another.”
– Chef Alain Roby