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.