Geneva pastry god sculpts white chocolate Eros for Food Network special
God of chocolate, meet the god of love.
Chef Alain Roby, Guinness World Record holder and Geneva's patron of pastry, celebrates Valentine's Day a little early by inviting people to see his life-size sculpture of Eros, the Greek god of love, at his All Chocolate Kitchen.
Roby created the winged god with 948 pounds of white chocolate. His work is documented on the upcoming “Food Network Specials: Chocolate” that premieres at 7 p.m. Saturday, Feb. 7.
On Sunday, Chef Roby will host a viewing party at his shop, 33 S. Third St. Beginning at 3 p.m. Feb. 8, guests can take pictures of the chef with Eros. The program, which also gives viewers a peek inside the factory that made the world's largest chocolate bar and a kitchen that serves nothing but chocolate dishes, airs at 4 p.m.
While you're at the shop, enjoy a scoop of gelato, pick up some heavenly truffles or make a reservation for Valentine's Day fondue.
Cheery, cherry: I love yogurt, everyone in my family loves yogurt, but when it comes to ultra smooth, ultra thick and, yes, full-fat Noosa brand, we've realized the 8-ounce tub is just too much to eat in one sitting.
The folks at the Colorado-based company who make the Australian-style yogurt realize that too and last month started selling its Tart Cherry and Blueberry yogurt in 4-ounce, 4-count packs. They're perfect for lunchboxes and afternoon snacks and post-workout refreshment.
Look for them at Target and other grocery stores for $4.99.
Size matters: Over the years we've seen mayonnaise jars get smaller, raisin boxes shrink and chip bags downsize. Seems cakes mixes are the latest category to be packed in boxes that look the same size, but actually contain less product. When you're following a recipe, like the one for Holiday Amaretto Cake that Cook of the Week Patricia Kutchins shared the other week that calls for an 18.25-ounce box of yellow cake mix and you can only find boxes with 16.5 ounces, what do you do?
I turned to the doctor for help. And by doctor I mean Anne Byrn, the Cake Mix Doctor.
Turns out the fix is pretty simple. If you're finicky, weigh 1.75 ounces of flour on a kitchen scale and add it to the bowl. If you don't have a scale, measure and add 6 tablespoons, somewhere between ⅓ and ½ cup flour, to the cake mix before adding other ingredients.
If you can't scape together that much flour, bake the smaller mixes in 8-inch instead of 9-inch pans and you will have taller layers.
• Contact Food Editor Deborah Pankey at dpankey@dailyherald.com or (847) 427-4524. Be her friend at Facebook.com/DebPankey.DailyHerald or follow her on Pinterest, Instagram or Twitter @PankeysPlate.