Post #1 - September 30th, 2008, 9:29 pmPost #1 - September 30th, 2008, 9:29 pm
I'm looking for restaurants like Le Bernadin in New York that use fine dark chocolate, of the level of Amedei, Amano, Patric, etc., in their desserts. Has anyone run across any of note? Many thanks. - alissa@chocolatesurveyor.com