Chocolate works of art: feast your eyes!
Even before tasting them, you’ll be captivated by these chocolate masterpieces! The artists, true sculptors of taste, strive to create more from their produce. Here are some chocolate works of art, a delight to the eyes... and to taste.
Nicolas Berger, chocolate-roaster, Manufacture du Chocolate, Paris
This year for Easter, a modern design of a hen (Cocotte) makes its way into the Chocolate Factory, created by the multi-star chef Alain Ducasse. Like chocolate origami, with sleek, simple, geometric lines, the Cocotte gives the impression of being carved by hand. Its stylised silhouette reflects the hand-made nature of the chocolate unique to Alain Ducasse. A beautiful mix between tradition (crafting) and modernity (contemporary art), born from a collaboration with designer Pierre Tachon.
Patrick Roger, an artistic homage to primates
Patrick Roger, Parisian Chocolatier, Meilleur Ouvrier de France* in 2000, works with chocolate like a raw material. His artistic work on primates is immense, creating massive sculptures: 80kg of chocolate carved from a block, creating great apes with sad eyes, aware of their endangerment.
Vincent Vallée and the birdcage, winner of the World Chocolate Masters 2015
The best chocolatier in the world is French, specifically from Basque Country, near Biarritz! His name is Vincent Vallée, head of the Thierry Bamas patisserie lab in Anglet (Pyrenees). With the theme "inspired by nature", Vincent Vallée won with his magnificent chocolate sculpture of a bird cage, decorated with a toad, two dragonflies, and a water lily.
Nicolas Cloiseau, Meilleur Ouvrier de France* 2007, chef at the Maison du Chocolat in Paris
This Louis XVI-style armchair, inspired by the famous Louis Ghost design by Phillippe Starck and created for the épreuve artistique (artistic challenge) for the Meilleur Ouvrier de France* chocolatier, is the result of 300 hours of work. It took over 15 attempts to create the design on the back by perforating the chocolate. The legs are made from very fine layers of white and dark chocolate, stacked then sculpted from a block.
Patrick Lasseigne, pastry chef at the Musée Les Arts du sucre et du chocolat by master confectioner Yves-Thuriès in Cordes-sur-Ciel (Pyrenees)
This magnificent clock is the chocolate sculpture that won the second place in the Trophée Sibenaler (World Chocolate Masters) in 1999. Various chocolate coins make up this piece: the man and eagle were carved from a block, while moulds and cut-out shapes were used to create the clock.
Smaller works with great taste...
Some less monumental works, yet still equally delicious, are found in the respective shops of these artisans, for the greatest delight of chocolate lovers (see links on right).
*Meilleur Ouvrier de France: a craftsmen competition in France, held every four years with various categories