Chocolate, Chocolate Everywhere:
Third Annual Chocolate Cruise

By Phyllis Steinberg

The third annual Raddison Seven Seas Chocolate Cruise left Fort Lauderdale in early December for a week of chocolate delight in the Caribbean. Passengers on the Voyager got to attend baking classes by master chefs as well as taste scores of sweet and savory chocolate creations. And in between, they enjoyed luxury accommodations on the 350-passenger, all-suite ship, entertainment and enchanting ports of call.

Raddison Seven Seas Voyager Executive Chef Cornel Ruhland worked with guest chef James Reaux, former Executive Chef of the Boca Raton Resort and California-based pastry chef, Arnon Oren. All week long, chocophile guests explored everything chocolate, from appetizers to dessert.

Chef Reaux prepared a memorable dinner featuring chocolate in savory courses, such as Chocolate Scallops Salad, Black Cocoa Seared Sea Scallops and Chocolate Rack of Lamb. (Click here for Chef Reaux’s recipes.) His interpretation is a blend of regional and cultural styles with an American contemporary flair and European accents. Chef Reaux’s sauces are subtle without being meaningless.

For many passengers, though, the climax of the week was a chocolate buffet with chocolate desserts as far as the eye could see.

The Chocolate Cruise on Raddison Seven Seas is an annual. It sails in December from Fort Lauderdale and always sells out early. Visit www.rssc.com .

Phyllis Steinberg has been a travel writer, food columnist, staff writer and society columnist for the South Florida Newspaper Network for the past 20 years. Her weekly food column for the Forum Group appears in 19 newspapers. Her most recent book, Eyewitness Guide to Walt Disney World and Orlando, co-authored with her husband Arvin, was published in February 2005.

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