Chocodelic
Saturday, 26 March 2011
Thursday, 16 September 2010
THE CHOCOLATE BAMBOO
The chocolate bamboo is an idea which came up two years ago when i was working at the Fairmont Dubai. My pastry chef at that time helped me build this showpiece the first time. After that there have been plenty of modifications to its original form. The bamboos are completely made from Cocoa Barry white Chocolate. The most challenging part is making the bamboos by itself, bamboos are supposed to be hollow so if we just made a stick filled with chocolate it would not do justice to the real bamboos. So we made all the chocolate bamboo's hollow in the center. We then air brushed it with some edible colours to give it a more realistic look. Finally we added some lady bugs, butterflies and dragon flies to bring it closer to Nature's creation.
Saturday, 11 September 2010
CHOCOLATE HANDBAGS
Handbags are loved by the feminine race, and so is chocolate. Creating a handbag from chocolate was one of the best ways to cater to the ever so demanding female population. At the chocoalte gallery we make a variety of hand bags using different varieties of chocolate ranging from 38% milk chocolate to 70% Araguani. Araguani is a type of bitter chocoalte marketed by the most famous French chocolate manufacturer Valrhona. The Cocoa beans used in making Araguani are grown in Venezuela. It boasts of a 70% cocoa content and is quiet bitter. Working with chocolate with a higer cocoa to fat (cocoa butter) content is rather easy however this is just a personal observation.
Thursday, 9 September 2010
BLACK AND RED PRADA
Monday, 6 September 2010
CIRCINATE
One of the most vibrant and eye catching show pieces i have every worked on. What sets it apart from all my other work is the combination of the colours green brown and yellow in this piece. My inspiration behind this piece was nature. It took around two weeks to design a piece that would resemble nature and yet look very modern. This piece is made from Cocoa Barry white satin as it is more resilient to humidity. The dark root has been rolled out of a Felchlin Maracaibo 65% cocoa content chocolate. The maracaibo exhibits a unique blend of coffee and plums. The traditional blending methods used to produce this chocolate unfolds the aroma of orange blossom and cinnamon which gives it its distinct flavour. The Maracaibo has been voted the best couverture in 2004 by the pastry academy in Ferrera Italy. The idea behind the piece was to portray an elegent flow of Nature through chocolate without too many corners and thus a circular shape was the best alternative.
Sunday, 5 September 2010
The Golf Bag
THE GOLF BAG
Growing up in India sports is a very important part of our lives, during our school days we would play games for hours sometimes even missing classes for them. however Golf is a sport that is overshadowed by the presence of Cricket in India. I feel Golf has a lot in common with chocolate. Both Golf and Chocolate need a lot of patience to work with, one wrong shot and you could be stuck for hours. The entire chocolate golf bag is made of cocoa barry satin blanc chocoalte. The Golf clubs and other accessories are also crafted from the same chocoalte. A dark plastic chocolate for the bag-strap is the best addition as it adds a leather feel to it.
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