Sculpting with Chocolate

Comment

Comment by Melanie on August 15, 2010 at 11:10pm

Wow, impressive sculptures... is one wood and the other chocolate and something?

Comment by Chef Oscar Ortega on August 15, 2010 at 2:54pm

Comment by Gerhard Petzl on July 9, 2010 at 1:31am

I absolutely agree with Wendy. I honestly deeeeeeply respect the chocolate and even when I am making a 400 pounds block for a lifesized sculpture I never waste anything nor do I eat the shavings, that's a holy thing for me personally. Sometimes I am using regular Couverture, sometimes just leftover shavings...if you want to see some of the carved sculptures: ilovechocolate.at.....watch and enjoy..! Gerhard

Comment by Michael Long on June 2, 2010 at 10:25pm

Wendy, thank you for taking the time to answer my question... Just a note I would like to add. I'm retired now. And I've been in several different professions. Most of which had there little secrets, and ego's, and you can't tell anyone how I did this or that...!!! But this group here is so nice, and open to beginner questions, I'm almost overwhelmed by it... You all are so very nice. Thank you...

Comment by Wendy Buckner on June 2, 2010 at 11:06am

Not a dumb question Michael! I typically use the same chocolate that I use in my other products that we make in my shop. Never a fine single origin chocolate though. I save the best for the pralines and truffles. When you work with chocolates on a larger scale for resale, most of the time you are required to, or need to order hundreds of pounds at a time. This being said, there is always some extra for use in creating a sculpture, or trying new recipes. I feel that when I work on a sculpture, it is a work of art and I never feel a desire to eat it...maybe that is because I am around chocolate ALL day! It is an incredible medium to work with and once you get started with sculpting...it is hard to not want to do it all of the time!

Comment by Michael Long on June 2, 2010 at 12:06am

I'm trying to not ask a dumb question, But what kind of chocolate does one use for Sculpting...? Chocolates are so expensive, and I don't know if I could work on a piece without eating half of it before it was done... I would never beable to finish the darn thing... So do you use a lesser grade of chocolate, or what...? Thank you, like I said this wasn't meant to be a dumb question... Thank you again... mike

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