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Edible Architecture
Published: 2006-09-29 00:56:40 +0000 UTC; Views: 21226; Favourites: 761; Downloads: 39
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Description
This was the first project of the second year of baking and pastry arts. It's a chocolate stand and box made with Lindt surfin couverture and Lindt white couverture coloured with red cocoa butter. Cocoa butter transfers were used for the top and bottom of the stand and a textured sheet was used for the chocolate boxe's lid. The arms of the stand were handpiped.The entirety of the project was coated in chocolate spray.
Tempering was a pain in the ass until I learned how to use the marble slab. The attachment of the "S's" was the hardest part. As well, there was a problem with the cocoa butter transfers and a bit of fat bloom ocurred on the bottom of the base. It was a good first project though, and I'm quite proud of it.
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Comments: 179
wow, i wished our school demanded us to do something this detailed. now that i look back on it, it wasn't even challenging compared to this. we only had one week in the chocolate lab and that was it. it looks great, though! doesn't the marble slab make life easier for tempering chocolate?
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What school did you go to?
We have a chocolate basics class and then later on this year we'll be having a Chocolate arts class which will focus more on showpieces.
Yes, I do love the marble! I've been looking at getting one for my house for awhile now.
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I went to VCC (Vancouver Community College) in BC. The baking courses was split into two sections. one being breads and the other patisseries. The first 3 levels of 2 months each are the same for anyone taking breads or patisseries. Level 4 is then split into 4A and 4B of 4 months each. It was basically a one week intro to chocolate. The college i went to had a bakeshop so basically we were learning and producing products for the bakeshop.
i was lucky in getting a marble for free from work. we were closing down because it was sold to Urban academy to transform into a private school. the marble isn't the same quality as the ones i've used in school but it's awesome for home uses and it's still equally as heavy.
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At SAIT we have a first year which is seperated into "yeasted products" and "basic pastry". If you choose to go on to the second year the modules are then "chocolate fundementals", "Cakes and Gateaus", "Individual and French Pastries", "Petit four glace and sec", "Chocolate Arts", "Sugar Arts", "Frozen Desserts", "Wedding Cakes", and "Dessert Plating". It's all pretty comprehensive and also includes management and communtications as well as an ongoing class in food and wine pairing.
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I think the course i was taking is merely just a tester/intro. Oh well, i did learn a lot compared to culinary arts. I think if there was a program like yours here it would be super expensive XD
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It is sort of expensive, but everything we make gets sold in on-campus stores, cafeterias, as well as the on campus restaurant. That keeps our costs down considerably.
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yah, i figured as much that it was pricy. but what a great course to have ^^
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It is! It's been a really valuble two years.
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this is amazing! the stand looks so intricate. i can tell you put a lot of work into this. wonderful job!
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All of the students' sculptures were taking to the on-campus restaurant for display. I think they might be sticking chocolates in the box and putting them at tables for a banquet.
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I'm not sure whether to eat it before it melts, or put it in the freezer so I can save it forever...
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*laughs* thanks! it should do well at room temperature! But the chocolate shellac on there doesn't taste very good
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Psh, I'll be the judge of that
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wow dear thats fucking awesome...very impressive!
Very proud of you, looks fantastic!
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Aw, thanks! That means a lot.
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Very beautiful and delicate looking. I'd be afraid to move it
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Me too..
It looks like, I would want to JUST display it
instead of eating it..
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Actually we moved them today, from our lab to our on campus restaurant to be used as displays! It was a little nerve-racking but our temper was good, so they were all quite strong!
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