On display until December 29, the tree is the first ever of its size and type and is accompanied by an all-sugar, candy cane-red showpiece sleigh, pulled by a team of all-chocolate reindeer. The six-month planning process headed by Executive Assistant Manager of Food and Beverage and Culinary Jon Farace took place to determine the quantities and ingredients for the macarons. Sweet mini-bites were also added to each treat and nestled into the center of the cookies to form a decorative garland.
While your viewing the sweet display, make sure to stop into Bar Cocoa dessert boutique for some hot chocolate, pastries or join in on a holiday cookie-making class from Bar Cocoa’s Cocoa Lab kitchen. All holiday events are open to the public as well as hotel guests.