I want to write just a little bit about the Commander's Palace Creole Scrub Chocolate Bar.

Commander's Palace (New Orleans) has their own pastry kitchen. Sounds like a wonderful luxury for the chefs and their customers.  Commander's creates their desserts in-house, and the pastry chefs are ultra talented and creative.  It is no wonder they are a frequent winner of the James Beard award.

I was in New Orleans at the beginning of May, and the Creole Scrub Chocolate Bar still lingers in my memory at the tip of my palate.  The description from the Commander's menu is that it is "a European dark chocolate bar with shrub spiked white chocolate ganache."  The ganache is what gives it its soft, rich, luxurious center.  On top is candied orange zest, and a light dusting of spiced Dixie crystals.  Translation, spiced cane sugar.  The unnamed spices are perfectly chosen and create a harmonious contrast with the chocolate.  The spiced Dixie crystals and candied orange zest are colorful in taste as well as presentation and most satisfying.  I am a lover of chocolate, and this is one of the most amazing chocolate desserts I have ever had the opportunity to encounter.  I think Commander's has divined the complexity of the Indian pallet and translated it into Southern American food.


by Roberta Whitman Hoff

@commanderspalace
#dessert
#chocolate
#neworleansfood