Charleston Chocolate Affair awards Sanctuary Pastry Team!

February and into the beginning of March was a quick and busy culinary month for Charleston! Many favorited events were featured; Gourmet & Grapes at The Sanctuary, SEWE, Charleston Heart Ball, Charleston Wine & Food Festival and of course the Charleston Chocolate Affair. Today, Erin Billmayer, a representative of Communities In Schools visited The Sanctuary to award Sous Pastry Chef, Robert Brehm. Last month, Chef Robert brought home a win for the pastry team when his Chocolate Salted Peanut Decadents tied for Most Decadent at the Charleston Chocolate Affair (held Saturday, February 8, 2014).

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Chef Robert’s award winning dessert was an eight layer chocolate cake that stood to a total of fifteen layers when each filling was in place.

12 layers

These fillings altranted between a chocolate filling, caramel mousse and peanut butter mousse. “I chose to make a cake for this event because our recipe is really delicious and it works well for larger crowds or events. Once you add in all the layers, this is where the cake gets it’s rich and decadent stance,” explains Chef Robert.

cake

This is The Sanctuary’s second award from the Charleston Chocolate Affair. Back in 2012 Lawrence Brubaker, The Sanctuary’s previous Executive Pastry Chef won Most Artistic with his Pluff Mud Slide Cake.

award received

*The Charleston Chocolate Affair is a fundraiser which supports Communities In Schools of the Charleston Area Inc. which is a nonprofit organization that surrounds students with a community support, empowering them to stay in school and achieve in life. The gala offers gourmet catering and chocolate desserts from Charleston’s finest restaurants.

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