Happy Valentine’s Day! I hope your day is filled with decidely too much chocolate and champagne!
So last week I showed a more “manly” mid-century hot chocolate bar for Valentine’s Day and this week, we’re getting all fancy and lady-like up in here with a tea party inspired, hot cocoa bar. Jessica Foster made cinnamon milk hot cocoa, cinnamon sugar dusted marshmallows, heart chocolates and of course truffles.
Red toile plates were set with Jessica’s truffles and the most amazing cinnamon sugar dusted marshmallows (I indulged in more than a few of these…)
Invariably, a heart chocolate or two made an appearance.
You all know how much I love Jessica Foster’s truffles (remember this editorial?) and now she’s offering hot chocolate bars for weddings and events. With Valentine’s day around the corner I thought it would be fun to show two different ways you could style a hot chocolate bar. This version, is my “manly” version, lots of brass, decanters and, of course, vintage 60′s glasses. (And yes, there will be cocktail ideas with hot chocolate, check back on Friday for those ideas).
Vintage heart shape plates from Tricia Fountaine, layered with mid-century glassware and of course a few of Jessica’s truffles make for one delicious looking plate.
And of course what hot chocolate bar would be complete without marshmallows? These are made by Jessica and are so light and airy they’re like eating a cloud. Stay tuned for the “lady-like” version of a hot chocolate bar next Monday and of course cocktail ideas this Friday.