Edible Rhody
The Sampler: For Rhode Island’s Chefs, Bakers and Baristas, Life Is More Than a Box of Chocolates
Photo by Christine Chitnis
The Triple Silk—a white, milk and dark chocolate layered mousse—has been a White Horse Tavern (Newport) tradition for over 20 years. Fleeting, considering the Tavern’s 1673 founding date, just prior to chocolate’s arrival in Colonial Newport.
Photo by Christine Chitnis
Empire Tea & Coffee (Newport) Third Degree Burn is made from Ghirardelli cocoa powder, cinnamon and cayenne pepper, blended with steamed milk and cold-pressed coffee for a rich, satisfying beverage with the perfect amount of bite.
Photo by Christine Chitnis
As much a work of art as a dessert, the Fair Trade Chocolate Dessert from Seasons at the Ocean House (Westerly) changes weekly. Here, a tempered chocolate globe covered in edible gold leaf and filled with cocoa nib streusel and grapefruit salad is melted open by a stream of warm infused caramel.
Photo by Christine Chitnis
The Chocolate Soufflé from The Salted Slate (Providence) is a light and airy pouf of chocolate with just a hint of orange liqueur, punctured and drizzled with crème anglaise and served with a blood orange coulis. (Visit EdibleRhody.com for the recipe!)
Photo by Christine Chitnis
A good old-fashioned chocolate birthday cake is hard to beat. Except when it’s enriched with a dark, rich layer of chocolate ganache, as Fatulli’s Bakery (Middletown) does with its winning Double Chocolate Cake.
Photo by Christine Chitnis
Due to the overwhelming popularity of their rich, fudgey Gluten-Free Brownie, Wildflour Bakery (Providence) did away with their regular brownies, and the gluten hasn’t been missed!
Photo by Christine Chitnis
Soft and chewy on the inside, swirled with generous chunks of semi-sweet chocolate and topped with a sprinkling of sea salt, north bakery (Providence) has nailed it with their Chocolate Chip Cookie. Simple cookie perfection.
Photo by Christine Chitnis
Homemade brioche, soaked overnight in a creamy, chocolate-flecked custard, is the key to Al Forno’s (Providence) delectable Bread Pudding. Locally sourced eggs and cream create the custard base. Crispy on the outside, melty and warm on the inside—it’s the perfect blend of textures.
