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Too Much Chocolate!

I'm a total chocaholic, but this is too much chocolate, even for me. Chefs all over town have begun adding chocolate in every course. Chocolate doesn't just make you feel good, it's chemical properties are good for you according to the National Academy of Sciences. The Daily News demonstrates how Manhattan's chicest chefs are following doctor's orders.

From Seppi's chef Claude Solliard's Bacon and Eggs with chocolate truffle ravioli (yecch) to Forest Greens with Chocolate Infused Vinagrette by SQC's chef Scott Campbell, chocolate is turning up where you'd least expect it.

Crab cakes and chocolate, tahini cocoa baba ghanoug and chocolate ketchup with your hamburger... chocolate is hot. But I'll still take mine straight up.

Categories: Alternative Marketing, Marketing Strategy, Trends

BL Ochman | May 12 04 2:58 | TrackBack (0)

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About BL Ochman

Blogger, social media strategy consultant to Fortune 500 companies, and sought-after corporate speaker B.L. Ochman heads the creative team of whatsnextonline.com. She also publishes the Ethics Crisis blog for SRF Global Translations

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