Pastry Chef Charles Barrett and the culinary team at Park 75 at Four Seasons Hotel Atlanta have taken classic hot chocolate to a new level. Their Hot Chocolate Bomb is a sphere of house-made dark chocolate filled with powdered cocoa and marshmallows. When steamed milk is poured over the sphere, the exterior melts away, marshmallows rise to the top, and a perfectly balanced cup of hot chocolate is created.
To complete the chocolate experience, Park 75 has rolled out its Chocolate Nights dessert menu. Every Friday and Saturday night from February 7 through March 15, 2014, Park 75 Restaurant and Lounge will offer a special dessert menu featuring up to 10 unique and decadent chocolate creations. One not to be missed is Pastry Chef Charles Barrett’s Richland Rum Milk Chocolate Praline made with milk chocolate, Georgia pecans and ultra-premium rum handcrafted daily in Richland, Georgia, this chocolate creation is a sweet and local addition to the lineup.
For Hot Chocolate Bomb, visit Park 75 at Four Seasons Hotel Atlanta