Christopher Elbow landed his first cooking job at the Lincoln Country Club in 1992, while attending the University of Nebraska. After graduating in '96 with a Bachelor of Science degree in Restaurant and Business Administration, he returned to Kansas City to head up Shiraz Restaurant.
Three years later Christopher landed in Las Vegas to help celebrity chef Emeril Lagasse open Delmonico Steakhouse at the Venetian. Shortly after that he moved to Paris – as in the Paris Resort and Casino – to help acclaimed chef Jean Joho open the Eiffel Tower Restaurant.
Christopher returned to Kansas City the following year and briefly resumed his role at Shiraz before accepting the pastry chef position at the American Restaurant. It was here that he began perfecting his chocolate-making skills. Before long, he was offering limited quantities of his new creations to local markets. Demand swelled, and to satisfy it Christopher started his own company.
Recipes
"For his first annual employee Christmas party, he mixed up a chocolate-and-whiskey liqueur that's creamy, boozy and delicious—straight up, over ice or even over ice cream. Elbow says, "The consensus at the Christmas party was that if we could get a liquor license, we should sell this at our shop!" You can also make the recipe with vodka instead of whiskey for a more neutral flavor."
Download Chocolate Liqueur recipes
Featured Chocolate
Dark Chocolate Fleur de Sel Perfectly roasted pecans & soft buttery caramel enrobed in our custom 63% dark chocolate blend, topped off with French Grey sea salt. Sweet, salty delight
