The chocolate display at the Swan Resort grows each year… This year, there was an angel on the top of the chocolate Christmas tree and a letter from Kandy Kane…
Dear Santa,
Milk and cookies are a bore so I gave them the boot;
you’ll need a bigger snack to fit the red suit!
I planned to surprise you with a vacation treat,
but creating this sculpture was no easy feat!
I planned and tinkered, whipped, baked and toasted;
marshmallowed, frosted, flambeed and roasted.
But Santa, I simply could not do it alone,
I needed someone with skills that exceeded my own.
There was only one other workshop I knew was a win;
it belongs to Chef Branlard at the Swan and Dolphin.
World Champion Pastry Chef, not once but TWICE won;
he knew how to handle chocolate by the ton!
I was so excited it got my toes curling
and we quickly set to chocolate twirling and whirling.
Chef Laurent Branlard dreamed of a fireplace glowing,
where Santa could play with his train and wrap presents for stowing.
500 hours and 6 million calories later
we’d used dark, milk and white chocolate by the freighter!
1800 pounds makes this a sight to behold;
see how the Nutcracker shimmers with gold!
This has been the most fun since the reindeer games last fall;
until next year’s visit, Merry Christmas to all!
Wishing you sugar & spice and everything nice!
Your friend,
Kandy Kane
