Chocolate and Lingerie
Janet Silvera, Senior Gleaner Writer
Jodane Russell models a flirty red number from Sheila Khiatani's collection to be paired with chocolate from MoBay Chocolate Company. - Photos by Janet Silvera
There is no question that chocolate is divine, smooth, deep, dark, luxurious, seductive, evocative and rich. But when coupled with lingerie, the result is thought-provokingly sexy and somewhat sophisticated.
That is exactly the experience MoBay Chocolate Company's Mahek Chatani and Sheila Khiatani of the Beautiful One want their guests to have at their Valentine's Affair at The Lagoons in the Second City tomorrow evening.
For the last three weeks, several chocolate bar invitations engraved with the 'ingredients' 'wine, fun, great friends, champagne and Cupid's arrow to add more love to your life' have been making the rounds in the Second City giving a sneak preview of what's to come.
But The Gleaner's food team had to have their appetites satiated. So last Saturday, we donned our aprons and spent all of two hours in the mini factory that Chatani has created at her residence in Ironshore.
The result: Valentine's long-stemmed roses, 'I love you jigsaw puzzles', voluptuous dark breasts, hot red bums, kissable luscious lips, CDs and chocolate records making statements such as 'For the Record I love You', bouquets and even a sugar-free wine, specifically for diabetics.
There is no other chocolate-maker in the tourism capital, so Mahek Chatani's products are a hit especially, with former heavyweight champion Lennox Lewis and his wife, Violet; Candace Hart, Katrin Casserly, Tristan and Laura Alvarado and Paula Kerr-Jarrett, just to name a few.
The 500 moulds that she carries in her portfolio have allowed her to create assorted flavours which include Blue Mountain coffee, Marshmallows centre, Peking nut, rice krispies, butterscotch, peanut butter, pineapple, strawberry and caramel milk.
And The Gleaner's favourites are the Chillyi Willy with hot Scotch bonnet pepper, Dulce de Leche, Oreo and 'Rocher' which make Forrero Rocher appears as if it's not even trying.
It comes as no surprise, as coming from a family of cuisine connoisseurs, this chocolate maker has food in her DNA. She tells The Gleaner that she gets a lot of her ideas from her brother who owns a well-established restaurant in Bombay, India.
Chatani, who made chocolate in India before moving to Jamaica, studied food production and patisserie at the Dader Catering College in Bombay, and was later trained how to make candy bars, said to be an offering to the gods in a flight kitchen.
Chatani and Khiatani will donate part proceeds from the event to Haiti which was devastated by a earthquake last month.
Solve the puzzle. Find out how much in love you are with this sweet treat.