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New York Times
February 2, 2005
DINING IN, DINING
OUT/STYLE DESK
FOOD
STUFF;
A Piece
of Cake,
A Mug
of Chocolate
and Thou
By FLORENCE
FABRICANT
It has taken Jon
Payson and Naomi
Josepher nearly
a year to open the
Chocolate Room,
a dessert cafe and
retail shop at 86
Fifth Avenue (Prospect
Place) in Park Slope,
Brooklyn. But with
Valentine's Day
coming, their timing
-- and their chocolate
fondue for two,
right -- are tailor-made
for the ultimate
chocolate holiday.
Margaret Kyle, the
pastry chef, also
does delicious things
with frozen white
chocolate and raspberries,
Mexican chocolate
with dulce de leche,
and chocolate pastry
with pears. These
and other treats
($5 to $6.50), hot
chocolate and coffee
are served daily
except Monday, but
the Chocolate Room
will be open Feb.
14: (718)783-2900.
Truffles and other
artisanal chocolate
candies by Fritz
Knipschildt of Norwalk,
Conn., are $40 a
pound.
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