IT’S just the kind of sweetener that catering lecturer Mick Burke enjoys – this two-foot-high display of chocolate has been created by his students as part of their course work.
Described as a pièce montée (literally ‘assembled piece’), it uses six kilos of milk, plain and white chocolate and took four hours to make.
The pieces were moulded, poured, shaped, coloured and even sprayed with chocolate to create a display featuring Easter bunnies and eggs.
It is a decorative, rather than edible, confectionary centrepiece, in a sculptural form that is generally used for formal banquets.
Mick said: “The display is made from Belgian chocolate couverture, which can be notoriously hard to handle because of its high proportion of cocoabutter.
“It needs to be tempered prior to use to ensure the chocolate has that characteristic sheen, snap and retraction.
“It’s quite a technical process.”