Wednesday, February 27, 2002


couple of weeks ago, a commenter asked what i considered chocolate art to be. . .

well, it's not up to me. there actually is a national pastry championship, where the very best pastry chefs and chocolatiers form teams to compete. they not only make some basic petits fours and ice creams, but must also make a two tall display pieces, one of spun sugar, and another of pure chocolate.

all pieces must be completely edible. the teams -- 3 people each -- have just 9 hours to make all this stuff from scratch on the spot in front of the judges. and in an open tent in the summer, where the temperature can vary widely. (imagine your horror if after 8 hours of working on a large chocolate sculpture, the temperature soars to 95 degrees and you get to watch it melt all over the presentation platter. . . )

they are judged not only on the quality and delicious flavorings of the cakes and ice creams, but also on their teamwork, positive attitude, baking techniques, neatness, cleanliness, and many other categories. the two display pieces must be made to an annual theme.

for example, the 2001 theme was hollywood. the large display pieces had to creatively, light-heartedly, and edibly interpret this theme in an artistic manner. these displays are the kind of amusing thing you might see decorating the head table at a white house dinner or on the buffet backstage at the oscars. they are often 3 feet high.

so without further ado, i link you to what the greatest pastry chefs consider chocolate art . . . although not a medal winner, i like the one devoted to charlie chaplin.

the contestants are judged by their peers: jacques torres is a frequent judge at this exciting event.

posted by fortune | 10:11 AM | top | link to this | email this: | | | 0 comments