Imagine getting a greeting card in the mail, opening the envelope and finding that the card – decorations, writing and all – is made of pure chocolate. Or if you’re a lover of fine art, imagine seeing a replica of the Milan Cathedral scaling 5 feet tall and 8 feet wide, and crafted entirely of white chocolate.
Today’s talented artisans in chocolate can create everything from a Victorian fainting couch to the Milan Cathedral – a creation from Italian chocolatier Mirco Della Vecchia and the current Guinness World Record holder as the world’s largest chocolate sculpture. These artists rely primarily on milk, white and dark chocolate – plus an incredible amount of skill and imagination.
Fun Facts about Chocolate
- According to a CNN interview with chocolate critic Clay Gordon, consumers spend more than $13 billion on chocolate per year in the United States alone.
- Italian chocolate company Mirco Della Vecchia, which holds the current Guinness World Record for world’s largest chocolate sculpture, held the previous world’s record for its chocolate sculpture of the Dolomites.
- The Chocolate Museum in Barcelona, Spain exhibits works such as a replica of Michelangelo’s “Pieta” sculpted entirely in milk chocolate.
Training to be a Chocolate Sculptor
Although some chocolate sculptors have formal art training, others learned their craft long after becoming chefs. An example is world-famous chocolate sculptor Håkan Mårtensson, who became a chocolate sculptor after years of working as a pastry chef. Today, this award-winning artist is especially known for his fairy-tale inspired chocolate statuary.
Likewise, some chocolate artisans have strong roots in art training. Chocolate artists Jim Victor and Marie Pelton were art students at the Pennsylvania Academy of Fine Arts before they were lured away by the temptation of working in chocolate.
There are no set educational requirements, but a talent for chocolate sculpting is key – and chocolate can be a tricky medium even for the most experienced chefs.
Tips on Tempering
Chocolatiers must first learn to master their tempers – and we’re not referring to anger management issues. “Tempering” refers to alternatively heating and cooling the chocolate so that it remains at a workable temperature without melting. Properly-tempered chocolate can be shaped, sculpted and carved; in addition, it can also be molded more easily and will retain a rich, glossy patina.
When heating chocolate, it’s best to use a double boiler and heat it over hot water, stirring constantly. Start with about two-thirds of the chocolate; when it reaches about 46 degrees Celsius (115 degrees Fahrenheit) add the rest of the chocolate until it melts.
When working with chocolate it helps to use a cool surface; that’s why counters made of marble and other types of stone are ideal for chocolate tempering. Pour the chocolate onto the cool marble or stone surface and smooth it with a spatula until it reaches around 27 degrees Celsius (or 82 degrees Fahrenheit), then heat it again until the temperature is around 32 degrees Celsius (91 degrees Fahrenheit). This heat/cool/heat method makes the chocolate ready for shaping.
Chocolate should never be heated above a temperature of 130 degrees Fahrenheit; otherwise it will scorch.
Sculpting a Chocolate Masterpiece
Chocolate artists often create an armature foundation upon which to build the layers of chocolate. This skeletal framework can be made of everything from steel to plastic crafting foam and wood. The artist builds the chocolate upon this framework, then shapes and carves according to his design.
Chocolate artists get their inspiration from just about everything, from great works of art to masterpieces of nature and cultural icons. As far as creativity is concerned, the rule of thumb is that if it can be envisioned in chocolate, it can probably be created in chocolate as well.
Abou the author: James Hutchins, of James Chocolates, is an award winning chocolatier based in Somerset, England. James designs incredible luxury handmade chocolates for all occasions.
Credits: Photo courtesy of Kasey Albano.