unnamed (4)The All Chocolate Kitchen, 33 S. Third Street in Geneva will host the 1stAnnual Gingerbread House Competition to benefit the Saving tiny Hearts Society onSaturday, December 6 at 6:30 p.m. All Chocolate Kitchen fan and ABC 7 anchor Linda Yu will emcee the event. Participants are challenged to use their creativity to create gingerbread houses constructed and composed entirely of edible materials and showcased on a base measuring no more than 12 inches by 8 inches with a maximum height of 20 inches. The evening will also mark the two-year anniversary of the World’s Longest Candy Cane, made by Chef Roby in 2012 and reaching 52 feet long! What has become a beloved tradition in Geneva, Chef Roby will create a 10-foot replica of the Guinness World Record-breaking candy cane to commemorate the anniversary. Chef will then break the candy cane into tiny pieces with a “magical” golden hammer for guests to enjoy.

The competition is open to youth (8‐17 years) and adults (18 years and up). Entries will be judged on overall appearance, originality/creativity, difficulty and precision. Anyone is eligible to participate and may drop off their entry at the All Chocolate Kitchen on Tuesday, December 2nd after 6 pm. The entry fee is $15. All proceeds benefit the Saving tiny Hearts Society. Chef Roby along with two additional judges will begin judging onSaturday, December 6 at 5 p.m. with an Award Ceremony at 6:30 p.m. that night. From Tuesday, December 2nd until Saturday, December 6th, all of the entries will be on display in the windows of A.C.K. for the public to see.

In the Adult Category, the Grand Prize winner will receive a package from Chicago’s WLS TV, including two tickets to a taping of “Windy City Live” and a Gift Certificate to Hubbard Inn in Downtown Chicago. The Second Prize winner will receive a private party for 10 at The All Chocolate Kitchen, featuring specialized desserts prepared by Chef Roby himself($350 value). The Third Prize winner will receive a $50 Gift Certificate to the All Chocolate Kitchen.

In the Youth Category, the Grand Prize winner will receive a private party for 10 at the All Chocolate Kitchen ($350 value). The Second Prize winner will receive fondue for 12 and a 12-piece Exclusive Aroma Line ($100 value). The Third Prize winner will receive a $25 Gift Certificate to the All Chocolate Kitchen a copy of the Second Edition of “Alain
Roby’s American Classics, Casual and Elegant Desserts
” signed by Chef Roby himself ($64 value). First, Second and Third Place prizes and ribbons will be awarded in both categories and featured on display at the All Chocolate Kitchen.

Beginning December 4-6, the community can vote for their favorite house for the People’s Choice Award in each category. The winners will be announced on Saturday, December 6. To register for the competition, call 1-866-443-6382. The deadline is Monday, December 1.

Chef Alain Roby of the All Chocolate Kitchen was named the 2013 Pastry Chef of the Year by the Chicago Culinary Museum. As an award-winner, Roby was recently inducted into their Chef Hall of Fame. A Certified Master Chef of Pastry and Sugar Artistry, and Hall of Fame member in both Pastry Art & Design and Chocolatier magazines, Chef Roby is internationally known for his talent in creating sugar and chocolate masterpieces. He is the only pastry chef to hold three Guinness World Records for his creations of the World’s Tallest Cooked Sugar Building, the World’s Tallest Chocolate Sculpture, and the World’s Longest Candy Cane. His award-winning cooked sugar building was 12 feet, 10 inches tall, his chocolate sculpture was 20 feet, 8 inches tall, and his candy cane was 51 feet long.

Chef Roby studied and learned his culinary art in Paris from the world famous Pastry Chef Lenotre. His work has been featured in Food & Wine, Gourmet, Architectural Digest, Traditional Home and Veranda as well as on The Chew, The Learning Channeland Food Network’s Extreme Pastry and Sugar Rush shows. He has been highlighted on three Food Network specials: Unwrapped with Mark Summers, Mystery Birthday Cakes, and The World’s Tallest Sugar Building. Before opening A.C.K., Chef Roby worked as the Corporate Executive Pastry Chef for a major hotel corporation for 24 years.

A.C.K. has a commitment to always maintain authenticity in all of their products. Chef Roby oversees every step of the daily production to ensure results of unparalleled quality. A.C.K. Gelato, a whopping 96% fat free, is all natural and artisan. Selections of gluten free flavors are available. The Sorbetto contains less sugar than most other Sorbettos, and is also made from fresh, local and organic fruit. The Sorbetto is 100% fat free and does not include dairy, is gluten free, egg free and gelatin free. A very unique flavor is A.C.K.’s artisan Chocolate Sorbetto. This flavor is particularly enjoyed by those lactose intolerant, to still satisfy that chocolate craving.

A destination to indulge in and relax, A.C.K.’s unique decorations ornamenting the interior is a tribute to Chef Roby’s award winning chocolate creations. The walls of A.C.K. are adorned with photos of Chef Roby’s award winning events, down to the exact shoes that Chef wears as he works on each. A.C.K. guests have complimentary access to Chef Roby’s famous chocolate creations, including a 23-foot-tall all chocolate enchanted tree, made entirely out of Dark Belgian Chocolate; a 700 lb. sculpture of Neil Armstrong in an astronaut suit, created out of white chocolate for the Adler Planetarium that was featured on the Food Network and the Learning Channel; and finally, a life-size, 650 lb. white chocolate Blackhawks player, honoring Chicago native/former NHL player Eddie Olczyk, presented to him at the Blackhawks’ celebration of the 2010 Stanley Cup.

A.C.K. is located at 33 South Third Street in beautiful downtown Geneva, Illinois. Hours are Monday through Thursday from 9 a.m. until 9 p.m.; Saturday from 9 a.m. until 10 p.m. and Sunday from 11 a.m. until 6 p.m. For more information, visit or call 630.232.2395.