![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAdt-8V0yjokZkLDI1P9Xzl__xpDe-S7obSCgQcak08qL6C33PXhzWtAQRH2rg7Theb4vG4EgrJN3r1MHTfCB7Ily58ww9oqX0LfNr7a5q8jzZ7LwMRiauHKvQOIS8v_Y80dUWA17iy8/s400/Ferrandi%20424.jpg)
The base was made out of poured dark chocolate and a granite chocolate block. The block was made by chopping up milk, dark, and white chocolate, mixing the chocolates with melted cocoa butter, and pouring the mixture into a custom made mold.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_-pcMWh8D5nu0pTHDgi3wZsubHw3qPvrqsTCc1qZHqXips84Lp7buCoLLNoFk2InMD56CJ07HCLmNmxJcj24JAIOdAN2JNZ4pOFsBsPTqgXmjpku2qb4LvCXuqCJsRY5nfL7l4qdXjE/s400/Ferrandi%20430.jpg)
The earth, hearts, and balls were made by molding chocolate. The coloring is achieved rather easily; cocoa butter mixed with fat-soluble pigment painted into the mold prior to pouring the chocolate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv43mddwF60zvDlpxzQDi7biBZDsrzeZUD4EmzbZ4zGDw9L4zJSwyOTzgmvSy8qEcndbXH_HQqKSuCRo3-KlsinMxkBgCxtvUwyJbLtNAHhqrnviNqPqBVmkTWlB9tJwz3t1MCTUAzEXw/s400/Ferrandi%20425.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJdy_fheG2pPjTZIl3Q1j0bV6QcK-_W8Ppk_I3EXP8BeQdYWKKf95nGX3B-hIkJ_T4uyoTSr-ECKoL7BP4enHQcWUg-dFp4gRPZ4zI8cY_4gHZpTraruS46yIBgJASJA2DjAiuW1AMZQ/s400/Ferrandi%20428.jpg)
The white chocolate ribbons and dark chocolate swirls/lines were rather difficult. To make the ribbon, I twisted chocolate coated acetate and taped it to the table to dry. The dark chocolate swirls/lines were made by mixing cocoa powder and cocoa butter in a food processor until it formed a warm dough. The dough had to be quickly rolled out and formed before it hardened and cracked.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEnfMT9bBNYmRBnrSpjxN-qvKqgjMost4A9EyX8NIBgyD5Nm9vD_az74qXAtq4qahEREQtCjGCwHK4N0jUv4Lz5gLvaFCVC80rnjDpCeVLn2ujfxV5tGGWEpf2JNzg2zUmRoY5j8hEr8/s400/Ferrandi%20426.jpg)
I'm not sure how I feel about chocolate week coming to and end; perhaps a bit bittersweet?
3 comments:
simply beautifull, great job
Clarisse
Beautiful. Do you eat your creations or toss them away?
I'm not sure what we're going to do w/ the chocolate sculptures. I think they're going on display in the restaurant. As for everything else... I usually pawn them off on unsuspecting victims! :)
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