hillary — 3 years ago
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Would you buy chocolate art?
Can I eat it?
Some people play with their food, but I wouldn’t call that art.
But take a block of solid chocolate and turn it into a 10 foot Orangutan, and I would
call it a masterpiece. Surprisingly, chocolate art is quite commonplace in the chocolate world. It is a respected art form ranging from the bizarre and wacky to the tasteful and high art variety.
Just about anything you can imagine has been moulded into a chocolate sculpture of some sort. Just to name a few: An edible chocolate ‘birth of Venus', a chocolate Edward Cullen (insert swooning Twilight fans), Nike kicks, President Obama, the leaning tower of Pisa, chocolate shoes, chocolate dresses, the Arc de Triomphe, Karl Lagerfeld’s hottie BF posing in a room made entirely of chocolate.
The last one was actually crafted by Choco-locate own-featured character from the upcoming documentary, ‘Semisweet'. (Yes, he did meet Karl Lagerfeld). Patrick Roger is the artist behind the commissioned chocolate work from Karl Lagerfeld and many other chocolate art pieces. Patrick created an entire room made out of chocolate for the famous designer and inserted his boy toy into the piece.
To be frank, Patrick is famous for his chocolate sculptures.
Our camera crew was able to document his work on a large chocolate Orangutan. It took one month to complete and about 400- 500 hours of hard work. Patrick believes there are two levels of chocolate art. “There’s the commercial side, like treats for Valentine’s Day and then there is purely an artistic side,” says Patrick.
I think it is clear that Patrick has nailed the artistic side of his creations. He holds the
world records for tallest chocolate Christmas tree (10 meters) in the
Guinness book of world records and he even re-created 15 meters of the Berlin Wall using 9 kilos of chocolate.
And then there are his abstract pieces: surrealist figures on an egg carpet for Easter, some odes to the female form and various animalistic chocolatey creations.
"The more you work, the more idea's you get. I'm constantly taking the sculpture apart. Whenever I want to move something I have to break everything off and put it back together again," says Patrick.
You can imagine it is meticulous work. To keep his creations, Patrick has begun preserving his chocolate sculptures in bronze.
The art comes with the patience, skill, and sometimes luck of the chef. It’s not like you can just ease a mistake and start again. The chocolate is finicky and hostile, it takes the science of tempering to get it just right. It is important to keep the tempered chocolate between 86 and 91 degrees.
While tempering takes some time and patience not to mention, but the final result is a tasty and artistic delight. Bon appetite!
To learn more about Patrick Roger, view the semisweet trailer here: http://choco-locate.com/documentary/ and stay tuned for the release of the documentary, 'Semisweet'.
Interested in learning more about raw food and fair trade chocolate? Be sure to check out our previous blog here