Skills - Post Secondary Baking Chocolate Sculptures

Probably one of the most challenging aspects of the competition was the amazing chocolate sculptures made by the second baking group on day two. Chocolate can be extremely temperamental - it has to be tempered (melted, heated, and stirred) perfectly or it will become brittle or easily melted. Each type of chocolate (dark, milk, and white) must be treated differently. Sculptures require precise templates and structure. And it was quite hot in the area, so heat from hands in during assembly time certainly posed some challenges. Nevertheless, I am amazed by these chocolate sculptures and how quickly they were accomplished.