Renowned chocolatier Chef Amaury Guichon has set a new Guinness World Record by creating the “largest chocolate sculpture of fruit” at his Pastry Academy in Las Vegas, a significant achievement in the world of pastry arts. The statue has been confirmed to measure 66 inches by 29.57 inches, showing his mastery at creating chocolate in a variety of shapes and sizes. The official Instagram handle of Guinness World Records shared a video where Chef Guichon talked about the intricacies of working with chocolate as a sculpting medium. In the video, Chef Guichon can be seen making a mold of a half-peeled banana. He then places a chocolate mold on the banana that fits it perfectly, demonstrating his remarkable skill and attention to detail.
The chef explained that chocolate’s ability to exist both as a liquid and as a solid at the same temperature is both a “challenge and an opportunity”. He said that over the past decade, he has developed special techniques for transforming chocolate, a precious and expensive material, into stunning sculptures. He further explains how the molds they use are basic shapes like eggs or shells, it is the combination and the final touch that turns them into art.
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This record is Chef Guichon’s second Guinness World Record. His first record was for the largest chocolate sculpture of a balloon animal, with a balloon dog made entirely of chocolate and sprinkled pink with cocoa butter and a colored mixture.
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The internet was astounded by this achievement.
“Glad he’s finally getting the global recognition he deserves,” one user commented under the video.
Another user talked about chef Amaury Guichon’s Netflix show school of chocolate And wrote, “Still waiting for the second season of School of Chocolate.”
Many people congratulated and praised his skills.
“Absolutely lol… the guy is the best,” one user said.
Another commented, “Congratulations to him. He deserves to be there.”
A few weeks ago, Amaury Guichon’s creation ‘Peach Cake Fan’ went viral after he transformed a cake into a “functional” fan. Cakes made from baked, syrup-soaked dough had peach-basil filling. Guichon used white chocolate to create the blades and stand of the fan, along with edible silver screws, creating an entirely chocolate center for the fan.
