With names as enthralling as their muted hues, these macarons are all you need for l’amour.
Note: I was out of my mind when I attempted to do 12 posts in 5 days. (whacking forehead) I’ve whittled it down to what I call “an ongoing V-day series.” The rest will follow next week.
I appreciate those home bakers I’ve featured who keep me up to date on their product lines. Quite the unabashed thing to say yes, but I’m quite shocked to hear that some of those who’ve appeared on this website are no more.
George Rocha-Chu is one of those food entrepreneurs who always gives me the heads-up when she comes up with something new. She’s also very aware of my love for macarons, but that’s another story. This Valentine’s, she launches what she calls her Empire Collection, macarons made with Lindt chocolate. The four new variants are Excellence Dark Extra Fine 70% Cocoa (a mesmerizing gray); Cresta Praline (blush pink); Raisin Hazelnut (purple, my new favorite color of the moment and my current macaron favorite); plus Intense Mint (begat by the green; I’m no fan of mint but this was interesting nevertheless).
She’s got all these Valentine macaron gift packs (P650-P1,250) that include Lindt chocolate bars and Lindor chocolate balls. Despite the tediousness involved in making macarons, George somehow also found the time to develop and offer her own Empire chocolate decadent cake (P250) and the Empire Red Velvet Cake (P280). Definitely something to look for.
George’s Empire Macaroons can be found all weekends this month at the Power Plant’s Concourse Level.
0917. 886 1190 / Georgia@grochacatering.com
My 2009 feature on George’s Empire Macarons