The Chocolate Tricks of Chef Rix

Article by Eugene S. Robinson Featured in ZY of OZY Magazine

Plenty of people make chocolate. But chef Phillip Ashley Rix is elbow deep in some sort of mystical combining of flavors for chocolate like nobody’s business. Delightful, improbable concoctions of the sort the high-class joints now love: mango, figs and pomegranate molasses, cranberry horseradish, bleu cheese, Thai lemongrass, bacon caramel, oil-and-vinegar chocolates — heady mixes of sweet and savory.


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