11 Fantastically Sculpted Artforms out of Chocolate

Tidbit of History

According to the Mayans, cocoa had magical powers, enabling people to possess certain qualities they may have never had without consuming the beans.The most important use of the cocoa bean, documented by historians, was in the culinary field where it was used in a liquid form called xocotlatl. After centuries of trade and experimentation, the cocoa bean made it's way all over the world where it found it's rightful place in coffee houses and chocolate factories. The first chocolates ever made were in Germany in 1663 when a special delicacy was made from almonds, dates, and marzipan covered in chocolate. It was called "Praline".

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Types of Chocolate Used

Dark Couverture-Dark is usually bittersweet and quite solid depending on the amounts of solids and sugars used. Milk Couverture-Herseys does not count in the culinary world. Milk couverture is usually pale brown to almost dark. White Couverture-Typically this comes in different colors and is mostly used as a garnish considering many Chefs do not consider this to be true chocolate.
Bakers Chocolate-This is a soft cutting chocolate which contains no cocoa butter, however it doesn't require tempering so it's preferred chocolate by many.
Cooking Chocolate-This is a cheap option for flavoring, and it's especially never used by bakers or chocolatiers.

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When a Chef, artist or chocolatier decides to embark on a huge sculpting task, the initial planning is sometimes the most difficult. It's not as easy as obtaining an enormous chunk of chocolate. Many individuals will use different processes, grades, and structural pieces to maintain and construct their chocolate sculpture. Often times, molds will be handmade, chocolate will be shipped in from all over the world, along with tools that the artist may not already have. All in all it's a daunting process, but the outcome is extraordinary.

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