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Housemade Chocolates
Raymond Lammers, our Executive Pastry Chef, makes chocolates the old-fashioned way — by hand. Chef Lammers uses only the finest imported chocolates to create his award-winning masterpieces in our Chocolate Atelier, where he dips and sculpts his savory creations atop a splendid marble table.
Imagine Belgian Callebaut and French Valrhona chocolate, combined with savor flavors such as licorice, lemongrass, chai tea, or curry. Or perhaps your tastes lean toward our most popular dessert, Gateau Chaud au Chocolat, a scrumptious molten chocolate cake. If chocolate appeals to your palate, this is one Stein Eriksen Lodge specialty not to miss.
