chocolate

Posts tagged
with chocolate

Animation Food

A Soothing Stop-Motion Animation Bakes a Rich Chocolate Layer Cake Entirely from LEGO

When your next ambitious baking project doesn’t pan out, try your hand at a simpler recipe with just one ingredient. Follow Japan-based animator tomosteen through a stop-motion tutorial for a decadent cake layered with chocolate frosting that’s made entirely with LEGO. The ASMR-inducing animation chronicles the baking process from cracking an egg into a yolky block to watching the batter subtly change color to crumbling individual bricks of chocolate for the top. For similar pastry builds like French toast, churros, and a triple-layer cheesecake, head to tomosteen’s YouTube. (via The Kids Should See This)

Design Food

Rich Gradients Flow Through a Luxe Set of Chocolate Bars with Matching Packaging

All images via Little MOTHERHOUSE

Whether subtly shifting from lemon balm to mint or more dramatically from chestnut to beet-soaked maroon, Little MOTHERHOUSE’s sweets are infused with elegant gradients that permeate both bar and packaging. The white-chocolate treats are produced from cocoa beans grown on a farm in Sulawesi, Indonesia, and then dyed naturally with fruits, teas, and other edibles. Their luxe aesthetic dovetails with equally sumptuous flavors, including black pepper yuzu, matcha raspberry, and cassis brandy, all of which coincide with one of Japan’s four seasons. Pick up a single bar, or more realistically try all 12, by heading to the designer’s shop. (via Present & Correct)

Matcha x Raspberry

Black Pepper x Yuzu

Blueberry x Ginger

Design Food

Incredible Architectural Designs and Fantastical Flowers Made From Chocolate by Pastry Chef Amaury Guichon

Amaury Guichon is an international pastry chef and consultant based in Las Vegas who has sculpted unbelievable chocolate creations during the last decade of his career. Recently the talented confection artist completed a Greek Atlas with an armillary sphere on his back, a detailed gramophone, and a nearly life-size cherry blossom tree, all made entirely from the malleable material. Guichon started his career at the age of 14, with apprenticeships throughout Switzerland and France, and at age 21 he was hired as the youngest executive pastry chef in Paris.

As of late last year, Guichon is the most followed pastry artist on Facebook and Instagram. Recently he has developed a master class to teach and consult pastry chefs from around the world. You can see a time-lapse video of his sculpted chocolate gramophone (with functioning drawer and gilded “metalwork”) in the Instagram video below.

GRAMOPHONE! 📣📣📣 100% Chocolate showpiece step by step. • • • • • #amauryguichon #chocolate #gramophone

A post shared by Amaury Guichon (@amauryguichon) on May 25, 2018 at 11:30am PDT

Design Food

Stairstep Chocolates Designed by Universal Favourite Stack into Cubes of Complementary Flavors

Anyone who’s looked down and realized their plate is all beige has felt the full force of the role of color in what we eat. Universal Favourite takes the visual element to another level with their modular Complements chocolate. The Australian design studio created the project as a client gift and developed it into a collaboration with sweets experts Bakedown Cakery. Each modular staircase-shaped chocolate (blackcurrant, cherry, cookies and cream, fairy floss, lemon, matcha, pistachio, shortbread, single origin dark, strawberry, vanilla, and watermelon) fits together with a complementary flavor to form a very visually appealing cube. Bakedown also shares their handiwork on Instagram, as does Universal Favourite. (via Ignant)

Art Food

Decadent Pastries Formed From Porcelain and Glass by Shayna Leib

All photos by Eric Tadsen

Glass artist Shayna Leib (previously), like anyone, is deeply attracted to the seductive pull of decadent desserts. Unlike most however, Leib is unable to indulge. Her body reacts to several aspects of puffed pastries and chocolate mouses, causing her to have many severe dietary restrictions. It was this void that pulled her towards the desire to work with the unattainable, to recreate the objects she couldn’t eat.

“This body of work started as a therapeutic exercise in deconstruction and a re-training of the mind to look at dessert as form rather than food,” says Leib in an artist statement about her series Patisserie. “It soon became a technical riddle, and I became a food taxidermist of french pastries.”

To create the glossy sculptures she combines elements of porcelain and glass, utilizing nearly every technique for both to achieve the hyperrealistic quality of each faux dessert. Like a typical French pastry would be rolled, glazed, baked, and trimmed, Leib hot-sculpts, fuses, casts, grinds, throws, and even pipes with a theme-appropriate pastry tube. You can view more of her sweet imitations on her website, Instagram, and Facebook.

Food

Giant Chocolate-Covered Rock Candy Geodes Months in the Making

Six months in the making, these enormous chocolate-covered rock candy geodes are the creation of culinary students Alex Yeatts and Abby Lee Wilcox, the results of a final project for the Culinary Institute of America in New York. Details are scarce on how the duo went about creating the giant sugar rocks, some of which have the distinct hue of purple amethyst. The calorie count is also elusive, but we can only imagine it equates to the years these things take to form in real life. (via Sploid)

A post shared by Alex Yeatts (@alex.yeatts) on Feb 10, 2017 at 10:49am PST

A post shared by Abby Lee Wilcox (@abbyleewilcox) on Feb 10, 2017 at 10:37am PST

A post shared by Alex Yeatts (@alex.yeatts) on Mar 20, 2017 at 6:59am PDT