|Photo courtesy Auberge du Soleil|
Looking for something sweet (and last-minute) to give to Mom this weekend? Check out Auberge du Soleil’s signature Culinary Market items, handmade and created by Executive Pastry Chef Paul Lemieux.
The Auberge Torte au Chocolat, Pastry Chef Paul Lemieux’s signature creation, combines crisp hazelnut dacquoise, smooth chocolate crémeux, fresh pureed organic hazelnuts, and intensely rich dark chocolate ganache in eleven layers.
Gianduia is a hand-crafted concentration of dark chocolate with hazelnuts and almonds in hand-cut squares with a smooth, creamy texture.
Handmade caramels include bits of pistachio for a salty-sweet flavor that will melt in your mouth.
For additional market items, including new biscotti, amondes du choloclate and homemade jams, visit http://shop.aubergedusoleil.com/products/marketplace?pagesize=40.