COLOR! Olate Made by Mary Matson for 600+ BRILLIANT Chocolate Editions (Chocolate -Editions.Com)

[email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238 Food styling MARTHA STEWART weddings

JUST ADD

SLABULOUS SLICES It looks like a chiseled sculpture but this three-tiered confection is actually paneled in bars of choc- COLOR! olate made by Mary Matson for 600+ BRILLIANT Chocolate Editions (chocolate -editions.com). The use-it-anywhere IDEAS FOR scroll backdrop gets its design from pressing rice paper onto Spring 2013 YOUR BIG DAY easy-peasy, no-mixing acrylic ink suspended on water. THE DETAILS: Yasutomo & Co. Hosho paper roll ($11.50, Pretty yasutomo.shptron.com). FW ink PALETTES in Flesh ($5, rexart.com). > SEE THE GUIDE Gorgeous FOR MORE STORY DETAILS BOUQUETS Breathtaking DRESSES PLUS OUTFITTING YOUR ’MAIDS MADE EASY!

Number Created by Elisabeth Englehart, Erin Furey, and Genevieve Panuska

marthastewartweddings.com | 325 64

Cakes created for the Spring 2013 issue of Martha Stewart Weddings [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

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Martha Stewart Weddings [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

Food styling for the Winter 2013 issue of The Carton. Photographs by Christina Holmes [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

Photos: Christina Holmes, Props: Alistair Turnbull [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

Target's #SinTraducción Campaign, 2015 Photographs SNASK for Target, Props: Anson Call [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

Photographs by Devon Jarvis [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

Food styling for SELF Magazine's 2014 Healthy Food Awards. Photographs by Christina Holmes [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

Photographs by Isabella Cassini [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

Photo: Christina Holmes [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

Photos: Christina Holmes [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

Sohha Yogurt Website | Photo: Christina Holmes [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

Sohha Yogurt Website | Photos: Christina Holmes [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

KARAT CAKES

Midcentury modernWITH “Sputnik THIS lamp” chandeliers BLING ...inspired us to call on Cake Alchemy to Take hexagonal layers of citrus make these cakes. The blown- chiffon cake with lemon-curd sugar toppers bring a New buttercream from nice to Year’s Eve–1965 vibe to the knockout just by securing sugar intoxicating creations, which jewels to the blush fondant GOLD taste like a confectionary exterior with clear piping gel. version of a Tom Collins: lemon LEAFING Expert tip: Gems can get foggy cake with juniper syrup and The dark chocolate fondant if stored in a humid spot, but vanilla-bean buttercream covered covering these three square a little vegetable oil will shine SEEING STARS in fondant. The high-shine tiers forms a delicious back- them right up. The tasty PETALS TO finish comes from brushing on drop for amber waves of baubles here came from THE METALS a mix of luster dust and vodka. grain. Schreiber stenciled Global Sugar Art Strategically placed gold dragées On the inside, this four-tieredeach stalk with a luster- (from $9 per packet). add extra eye candy ($9 for We collaborated with contrib- creation is a deep, dust-and-vodkarich red mix, then about 900, globalsugarart.com).See The Guide for velvet. But on the outside,topped it’s the cake with some more story details uting editor Jason Schreiber, a shimmering cascadeluster-dust-painted of wheat iridescent pastel gum-pastesheaves tied with a satin flowers. To give them aribbon pearly (shown in Antique Styled by Erin Furey and Cassidy Iwersen. a pastry chef in New York sheen, Schreiber paintedGold, each $5/yd, mjtrim.com). one with custom-mixedUnderneath, shades almond cake of dry metallic luster dustmeets its ideal match: City, on most of the dazzling and sparkle dust ($3.50 each,chocolate ganache. globalsugarart.com). Then desserts on these pages. To he just pressed them into the cream cheese frosting. give this strawberry cake an

out-of-this-world effect, we + Want to add some DIY sparkle to your cake? Get sprinkled silver sanding sugar do’s and don’ts at marthastewart weddings.com/ and teensy Wilton stars ($6, cake-accents globalsugarart.com) over its Swiss meringue–buttercream frosting. The edible glitter also twinkles brightly atop white meringues and along the rims of Champagne coupes. WHY SHOULD DIAMOND RINGS GET TO DO ALL OF THE SPARKLING? HERE, FIVE NEW WAYS TO ADD GLITTER AND

GLITZ TO SOME SERIOUSLY DELICIOUS DESSERTS. O’NEILL LAUREN BY DIRECTED ART WINTER 2014 WINTER 2014 322 MARTHASTEWARTWEDDINGS.COM MARTHASTEWARTWEDDINGS.COM 321

TEXT BY J U L I E VADN A L PHOTOGRAPHS BY J O S É PIC AYO

WITH THIS BLING ...

Take hexagonal layers of citrus chiffon cake with lemon-curd buttercream from nice to knockout just by securing sugar GOLD jewels to the blush fondant exterior with clear piping gel. LEAFING Expert tip: Gems can get foggy The dark chocolate fondant if stored in a humid spot, but covering these three square a little vegetable oil will shine tiers forms a delicious back- them right up. The tasty drop for amber waves of baubles here came from grain. Schreiber stenciled Global Sugar Art each stalk with a luster- (from $9 per packet). dust-and-vodka mix, then See The Guide for topped the cake with some more story details luster-dust-painted wheat sheaves tied with a satin ribbon (shown in Antique Styled by Erin Furey and Cassidy Iwersen. Gold, $5/yd, mjtrim.com). Underneath, almond cake meets its ideal match: chocolate ganache.

+ Want to add some DIY sparkle to your cake? Get do’s and don’ts at marthastewart weddings.com/ cake-accents

WINTER 2014 318 MARTHASTEWARTWEDDINGS.COM ART DIRECTED BY LAUREN O’NEILL LAUREN BY DIRECTED ART

WINTER 2014 Cakes created for the Winter 2014 issue of 322 MARTHASTEWARTWEDDINGS.COM Martha Stewart Weddings [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

Worldly Batters flavor fiesta A WEDDING CAKE IS—QUITE LITERALLY—THE ICING ON The origins of Mexico’s tres leches cake, baked with AN AMAZING DAY. MAKE YOURS DELICIOUSLY SPECIAL BY HONORING three kinds of milk, may be YOUR FAMILY HERITAGE OR THE FLAVORS OF A FAVORITE disputed. Some say it came to Latin America via European Cakes created for the 2013 Real Weddings PLACE. HERE, WE REIMAGINED FIVE TRADITIONAL CONFECTIONS colonists and was popularized FROM AROUND THE GLOBE. DESSERT IS SERVED! when Nestlé printed the recipe on condensed-milk issue of Martha Stewart Weddings PHOTOGRAPHS BY Addie Juell TEXT BY Olessa Pindak cans in the 1960s. Others say it started south of the border. But one thing is certain: Offer this on your big day and you’ll hear “muchas gracias.” Contributing editor Wendy Kromer, of Wendy Kromer Confections in Sandusky, Ohio, lent the recipe a tropical twist, infusing the batter with ciao bella The centuries-old Italian passion fruit and finishing it wedding cake called mille- with whipped cream frosting. foglie (“a thousand layers”) contains endless tiers of puff pastry, pastry cream, and fresh Exclusive Video! See how we fruit that result in a perfect created these crepe paper storm of scrumptiousness. cake decorations on the iPad or at Our rustic take on the cake injects a little zing without marthastewartweddings.com/ sacrificing authenticity. We realweddings2013 added tangy lemon to the dandy scandi filling and replaced the tradi- Rare is the Norwegian or tional strawberries with ripe Danish couple that says “I do” red currants and juicy without serving a kransekake, raspberries, just right for which means “wreath cake.” a summer soirée. The tasty tower has been around since the 1700s and consists of concentric rings of marzipan biscuit topped with party crackers or flags. The bride and groom pull off the top rings with their hands in a customary Scandinavian 134 | 135 marthastewartweddings.com ring-breaking ceremony; the number of layers still attached predicts how many kids they’ll have. Our kransekake makes a modern statement with intricate royal-icing piping inspired by Northern European folk patterns and a = duo of wood-paper lovebird- flag toppers. (Download our flag and cracker designs at marthastewartweddings.com/ realweddings2013.) asia-specific More delicate and aromatic than their European counter- parts, Japanese sweets often reinterpret Western desserts using popular Japanese flavors. We added white peach, green tea, and cherry blossom ex- tracts to traditional Japanese sponge cake. The mini treats, perched atop rice paper–lined true brit lids from balsa-wood craft As far back as 1685, the British boxes, feature a paper band served “bride’s pye,” a large, stamped with the Japanese round pastry filled with pine character for love. Gum-paste kernels, sweetbreads, oysters, decorations indicate the spices, and lamb stones (you peach and cherry-blossom don’t want to know). One cakes; the bunny and pig, both hundred years later, as pre- green-tea flavored, represent served fruits replaced the the Chinese zodiac signs savory filling, the pie evolved of the couple’s birth years. into the fruitcake, a symbol of fertility and prosperity. Our SEE ALL OF OUR DESSERTS reinvention mixes dried fruits, and additional cake ideas at almonds, and pecans into the marthastewartweddings.com/cakes batter. The cooled cake is Styled by Kate Berry and Naomi brushed with a sugar-brandy deMañana. Cakes by Wendy Kromer syrup and covered with and Jason Schrieber almond-flavored fondant and white marzipan accents.

136 | marthastewartweddings.com 137 ART DIRECTED BY GENEVIEVE PANUSKA DIRECTED BY ART

> SEE THE GUIDE 138 | marthastewartweddings.com FOR MORE STORY DETAILS 139 [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238 [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

This and preceding page, Heirloom Tomato Tart. Photographs by Christina Holmes [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238 [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

This and preceding page, Grilled Bronzino. Photographs by Christina Holmes [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

FL AVOR S

CITRUS & HERBS They go together like, well, batter and frosting. This provencial masterpiece, a lemon-thyme cake, alternates layers of lemon curd and vanilla buttercream. The finishing touches: more buttercream, candied citrus, and sugared lemon- TO SAVOR thyme sprigs. As a tasty alternative, sub in fresh WHEN IT COMES TO DREAMING UP YOUR WEDDING CAKE, OUTSIDE rosemary. Or, pair lime with basil, suggests APPEARANCES AREN’T EVERYTHING—WHAT’S ON THE INSIDE COUNTS, TOO. contributing editor Wendy Kromer, of Wendy HERE, 11 MOUTHWATERING WAYS TO PLEASE EVERYONE’S PALATE. Kromer Confections in Sandusky, Ohio, who created all of the desserts in this story. PHOTOGRAPHS BY Romulo Yanes TEXT BY Cara Sullivan

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SCRUMPTIOUS S’MORES

A twist on the childhood indulgence, DESSERTS, this confection (also shown opposite) combines graham cake with REIMAGINED chocolate ganache, marshmallows, From the gooey goodness and vanilla buttercream. Kromer “toasted” the Swiss meringue frosting of s’mores to the rich with a chef’s torch for that straight- custard of crème brûlée, from-the-campfire flavor and added there isn’t much that chocolate curls for extra appeal. can’t be made into a towering treat befitting your day. “These cakes are just right for a playful couple who want to share their love of simple— and simply delicious— sweets,” says Kromer.

TOFFEE TEMPTATION

Kromer blended vanilla batter with finely chopped dates, baked it, and brushed the still- warm-from-the-oven cake with sticky-toffee sauce before filling it with bourbon-laced brown-sugar buttercream.

HEAVENLY CRÈME BRÛLÉE

Vanilla bean pastry cream meets white butter cake in this take on the French classic. Kromer added a layer of caramel buttercream, frosted the whole shebang with more of the same, and garnished each slice ZESTY MEXICAN with a caramel shard. HOT CHOCOLATE

Chili powder is key to the south-of-the-border bever- age. To give the cake version that trademark kick, Kromer spread dark-chocolate butter cream spiked with the spicy stuff between slabs of cinnamon-vanilla cake. GET THE RECIPES for all of these delectable cakes at marthastewartweddings.com/summer2013

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FLORALFLORAL NOTESNOTES TheseThese fluffy fluffy chiffon chiffon cakes cakes (whipped(whipped egg egg whites whites give give themthem their their weightless weightless quality) quality) areare elegant elegant on ontheir their own own andand even even more more exquisite exquisite when when groupedgrouped together. together. Inside Inside each each is flower-extract-infusedis flower-extract-infused vanilla vanilla buttercream.buttercream. Kromer Kromer covered covered themthem with with fondant fondant and and used used a smalla small offset offset spatula spatula to smooth to smooth royalroyal icing icing over over a stencil. a stencil. “It’s “It’s totallytotally DIY DIY-able,”-able,” she she says. says. “Use “Use thethe spatula spatula to remove to remove excess excess icing,icing, lift thelift the stencil stencil straight straight up, up, let dry,let dry, and and voilà!” voilà!”

CHERRYCHERRY BLOSSOM BLOSSOM

ROSEROSE PETAL PETAL Half Halffruity fruity and halfand floral,half floral, this this extractextract has ahas light, a light, refreshing refreshing A fewA dropsfew drops of rose-petal of rose-petal tastetaste and anda delicate a delicate flavor. flavor. It’s It’s extractextract (available (available at most at most sometimessometimes referred referred to by to by WholeWhole Foods Foods stores) stores) gives gives its Japaneseits Japanese name, name, Sakura. Sakura. this confectionthis confection a Turkish- a Turkish- delight-likedelight-like flavor. flavor. For For the threethe three cakes cakes here, here, KromerKromer added added just onejust one dropdrop of floral of floral extract extract to 1 cupto 1 ofcup buttercream. of buttercream.

VIOLETVIOLET CASSIS CASSIS

SweeterSweeter than than lavender, lavender, this flowerthis flower is a major is a major crowd-pleaser.crowd-pleaser. Can’t Can’t find findit at yourit at your local local spicespice shop? shop? Kromer Kromer suggestssuggests perf umperefumrs ers appraepnptirceen.ctiocme.c. om.

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PASSION FRUIT & LIME

Think of this as the food equivalent of FOR MORE DELICIOUS DESSERTS the most intoxicating tropical drink to serve at your celebration, visit you’ve ever had: vanilla cake, brushed marthastewartweddings.com/cakes with lime simple syrup and filled with passion fruit curd, all smothered in passion fruit buttercream.

BLUEBERRY & COCONUT

As if coconut cake dotted with blueberries wasn’t decadent enough, Kromer worked in coconut buttercream, blueberry preserves, and fresh orange curd.

> SEE THE GUIDE FOR MORE STORY DETAILS

Created by Melissa Colgan, JUICY FRUITS Colleen Banks, Michael McCormick, Berries and their brethren are and Jason Schreiber known as nature’s candy for a reason: RASPBERRY They’re sweet, delicious, and universally DACQUOISE loved. Tap into that popularity by studding your cake with fresh, whole Almond-and-hazelnut meringue joins vanilla buttercream laced berries, or loading it up with preserves with raspberries and crème fram- or a layer of light-as-air flavored boise in this divine standout (shown opposite in its full glory, meringue. No matter how you slice it, complete with sage-green fondant each one’s a winner. and piped golden raspberries). In lieu of hazelnuts, consider pistachios, walnuts, or pecans.

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SWEET TIP “Use salt to boost the flavors of caramel, nuts, and chocolate, and to balance over- all sweetness,” says Schreiber, who made For the Love of this standout cake. C H O C O L

Luscious Layers Hesitant about going all out with a chocolate wedding cake? Try it for the groom’s version instead. This one, created by New York City pastry chef Jason Schreiber, is so mouthwatering, it doesn’t even need icing, just gooey ganache, salted caramel, and crushed peanuts ADARK, RICH, ROMANTIC—WHO WOULDN’T FALL FOR THAT? sandwiched between spongy layers. Make T E sure the towering confection tastes as great as TEMPT GUESTS WITH DELECTABLE DESSERTS, SOPHISTICATED COCKTAILS, it looks by having your caterer store it in a A BONANZA OF A BUFFET, AND MORE. well-air-conditioned room until right before serving. (Never put chocolate in the fridge, LET THEM FEAST ON THE FLAVORS THEY CRAVE MOST. where the humidity might cause it to “sweat.”)

PHOTOGRAPHS BY Anna Williams TEXT BY Rory Evans

122 marthastewartweddings.com | 123 Above, opener for Martha Stewart Weddings "For the Love of Chocolate" (Spring 2013) Recipe available at marthastewartweddings.com [email protected] 353 Flatbush Ave 201.960.4489 Apt 2R www.jasonschreiber.com Brooklyn, NY 11238

Confection Selection In life, you can never have too much chocolate. The same goes for your wedding. This spread is a mix of scratch-baked specialty Boss Cake desserts and drool-worthy items ordered online. The only drawback? Choosing which one (or two, or three . . .) to bite into. This four-tiered marvel is full 1. Semifreddo groom’s cakes by Jason Schreiber (get the recipe at marthastewartweddings.com/realweddings2013). 2. Woodhouse s’mores. 3. Andie’s Specialty Sweets chocolate-filled candy nuts and candy acorns. 4. Half-dipped shortbread cookies by Jason Schreiber (recipe online). 5. Bouchon of surprises. Slice through the Bakery Mast Brothers’ chocolate tarts. 6. Bouchon Bakery “TKO” sandwich cookies by Thomas Keller. 7. Mini Bundt cakes by Peter Callahan (recipe mocha fondant to find scrump- online). 8. Pudding cups by Jason Schreiber (recipe online). 9. Ladurée chocolate tuiles. 10. Boston Gourmet Chefs “Mona Lisa” mini tulip cups in SWEET TIP pastel with custard filling by Jason Schreiber (recipe online). 11. Financier Patisserie mini eclairs. 12. Whoopee pies by Peter Callahan (recipe online). tious brown layers paired with Stash chocolate away 13. Gertrude Hawk Chocolates chocolate-dipped macaroons. from pungent foods; pomegranate cream. “It’s similar just like butter, it will absorb strong aromas. to the more familiar chocolate- 4 berry combinations,” says SWEET TIP 3 Cacao content Schreiber, who baked it, “but the determines flavor: The acidity of the fruit adds a new higher the percentage, punch.” To hint at the decadence 1 5 the bitterer the result. contained within, each layer Stick to a mid range is topped with milk-chocolate (50 to 60 percent) to shavings and sugar-paste foliage. please the most palates. 2

Created by Kate Berry, Erin Furey, and Michael McCormick

11 GET MORE DELICIOUS IDEAS 13 for your wedding desserts at > SEE THE GUIDE FOR marthastewartweddings.com/recipes COMPLETE BUYING INFO

marthastewartweddings.com | 129

13 The Ultimate Chocolate Glossary 40 Boss Cake Looking for the sweetest of treats for your guests? These diminutive delights are primed for passing This four-tiered marvel is full at your reception or packaging as favors. Just keep in mind that timing is everything when it comes to of surprises. Slice through the ordering cocoa-based candies. “Aim for delivery about a week beforehand,” Schreiber says. That way, mocha fondant to find scrump- you won’t have to find climate-controlled storage (typically 55 to 70 degrees with less than 50 percent tious brown layers paired with humidity). Keep chocolate sitting around for much longer and it might “bloom”—a reaction of the fat 31 pomegranate cream. “It’s similar 12 24 or sugar content that causes a chalky coating to form on the surface. 32 to the more familiar chocolate- SWEET TIP berry combinations,” says 25 Cacao content Schreiber, who baked it, “but the 1 2 15 41 determines flavor: The acidity of the fruit adds a new higher the percentage, punch.” To hint at the decadence the bitterer the result. 16 28 33 contained within, each layer 34 Stick to a mid range is topped with milk-chocolate 26 (50 to 60 percent) to shavings and sugar-paste foliage. 14 27 please the most palates.

42 3

6 17 18

Belly Up to a Chocolate Bar 30

29 No disrespect to Swiss Miss or Nestlé Quik, but drinking chocolate can pack way more swank than the powered stuff you downed as a tot. 4 Take a cue from our drinks station, and set out wedding-worthy versions to see guests through from cocktail hour to cake cutting. 43

35 From left: Just a subtle note of cocoa in Chocolate Shop’s sparkling chocolate red wine gives it a rich complexity and keeps it from veering into too-sweet 21 19 territory ($25, chocolateshopwine.com). A decadent (and kid-friendly) Mexican hot chocolate—cinnamon, allspice, and cloves add the kick—will win hearts 7 20 37 44 36 faster than it can soak into the accompanying churro. This striped “martini” is actually vodka layered with white-chocolate liqueur and comes complete with 5 45 a spun-sugar stirrer. Iced coffee goes glam in this concoction, a blend of chocolate, caramel, and orange liqueurs garnished with a kumquat. Get the recipes

for these delicious libations, courtesy of contributing editor and New York City caterer Peter Callahan, at marthastewart weddings.com/ realweddings2013. 9

23 47 8 10 11 22 46 48 126 | marthastewartweddings.com smoked fleur de sel kindling in noir, fleur de sel acorn in lait, 38 and marzipan pinecone in noir. 16. Christopher Norman’s “Oxford herbal, balsam, spicy, roasted, Spotted Pig” arrives as one big and fruity. 10. Valerie Confections chocolate pig with six piglets nest- FILLED CHOCOLATES CHOCOLATE BARS “Commune” tiles. 11. Jacques ing inside. 17. Chocolat Moderne FOIL-WRAPPED CHOCOLATES 39. L.A. Burdick diamond truffle 1. Taza Chocolate orange- DECORATIVE CHOCOLATES Torres “XOXO” square. Champagne truffle. 18. Gail 24. Moonstruck Chocolate Co. with chocolate-and-orange-juice sea salt. 46. Norman Love chocolate “Mexicano” disk can 6. Recchiuti Confections truffles Ambrosius Chocolatier hazelnut crescent moon and shooting CHOCOLATE-DIPPED FRUITS ganache. 40. Christopher Norman Confections “Passion Panna Cotta” Belly Up to a Chocolate Bar be grated into water to make in bergamot tea (top) and sesame MOLDED CHOCOLATES praline. 19. Oliver Kita organic star. 25. Gail Ambrosius hearts. 31. Recchiuti Confections Champagne pyramid truffle. with passion fruit and vanilla No disrespect to Swiss Miss or Nestlé Quik, but drinking chocolate can pack way more swank than the powered stuff you downed as a tot. hot cocoa. 2. Chocolate Editions nougat. 7. Christopher Norman 12. Martine’s Chocolates cameo cocoa pods with cacao nibs. 26. Black Dinah Chocolatiers Key-lime apple. 32. Valerie 41. L.A. Burdick mice with cinna- jam. 47. Petit Pig Chocolates and Take a cue from our drinks station, and set out wedding-worthy versions to see guests through from cocktail hour to cake cutting. mini Neapolitan bars. 3. Maison for Dean & Deluca ballotins in with layers of solid white, milk, 20. Martine’s “Chessman” with leaves. 27. & 28. Les Cinq Amandes Confections figs. 33. Oh Nuts mon filling and choice of Confections “Golden Egg” truffle. Bouche citron de sanguine glacée lemon thyme, raspberry, and and dark chocolates. 13. Promise chocolate-and-marzipan mousse baton and “Classic Carré” candies pineapple slices. 34. Valerie 33 colored silk tails. 42. Pomona 48. John & Kira’s Chocolate From left: Just a subtle note of cocoa in Chocolate Shop’s sparkling chocolate red wine gives it a rich complexity and keeps it from veering into too-sweet (large) and les petits in lait jasmine pearl tea. 8. Chocolate Me Chocolate solid gems and inside. 21. Wild Ophelia New can be wrapped in your choice Confections orange slices. Chocolates rose truffle.43. Kee’s dark-chocolate-ganache ladybug territory ($25, chocolateshopwine.com). A decadent (and kid-friendly) Mexican hot chocolate—cinnamon, allspice, and cloves add the kick—will win hearts (mini) bars. 4. Chocolat Moderne Celeste will print any image or gem truffles with mocha ganache. England–style salted caramel bite. of 18 colored papers. 29. My 35. Mademoiselle de Margaux Chocolates black-sesame truffle. and caramel bee. faster than it can soak into the accompanying churro. This striped “martini” is actually vodka layered with white-chocolate liqueur and comes complete with Above, wedding cake created for Martha Stewart Weddings "For the Love of Chocolate" “Avante-Garde Bar” in smoked design that you provide onto their 14. Maison Bouche petits coeurs 22. Christopher Norman domino ChocolateShapes.com “Jewels cherries. 36. L.A. Burdick pâtes de 44. Christopher Norman lemon a spun-sugar stirrer. Iced coffee goes glam in this concoction, a blend of chocolate, caramel, and orange liqueurs garnished with a kumquat. Get the recipes for these delicious libations, courtesy of contributing editor and New York City caterer Peter Callahan, at marthastewart weddings.com/ realweddings2013. sea salt. 5. Les Cinq Amandes bonbons (“plaid” shown here). de fleur de sel in lait. 15. Maison with caramel inside. 23. A Quarter and Gems Kit” solid chocolates. fruits. 37. Kee’s Chocolates orange truffle. 45. Vianne Chocolat whis- > SEE THE GUIDE FOR “Silver and Gold Wishes” mini bars. 9. Richart “Petits Selection” in Bouche “Faux Bois Collection” Of white chocolate mice. 30. Madelaine Chocolate pennies. peels. 38. L.A. Burdick pear slices. key truffle with bourbon-smoked COMPLETE BUYING INFO

126 | marthastewartweddings.com Right, confectionary selection (recipes available at marthastewartweddings.com), 124 | marthastewartweddings.com marthastewartweddings.com | 125 chocolate glossary, chocolate drinks