National Park Projects
Inspired by the beauty of nature and stunning landscapes present on this Earth we decided to try and emulate just a bit of that through the medium of chocolate. This area depicts our journey in creating this wonderful piece with bon bons to match.
In order to model a hyper-realistic squirrel we decide to make a gelatin mold of a figure we found. By coating the figure in pan release spray we could ensure that the detail wasn't lost in the molding process. After allowing the gelatin to set overnight the opportunity to release the model from is jiggly prison. Once a negative space was left we were able to fill the mold with chocolate. What we were left with was a detailed mold of our squirrel in chocolate
Modeling mushrooms after ones found in Golden Gate Park located in San Francisco we used various vessels to achieve the domed top of the mushrooms. To create the desired texture of the mushroom we used a paper towel to create a blotting texture across the mushrooms. The stems were created from white chocolate blended in a high-powered food processor which gives it a playdough-like consistency. With eh use of a wire brush texture was added. The larger mushroom employed the use of an egg mold to support its weight
The main branch of our piece was created in a similar fashion in which the stems of the mushrooms were formed. By blending dark chocolate the main branch was formed. We used wire brushes again to add texture to the branch making it look more natural. By building a branch that was balanced we ensured that it wouldn't rip away from the base when attached
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Finally, all we had to do was assemble. Using the components previously created. Taking care to adhere every piece at multiple spots ensured the overall stability of the sculpture would stay.
With the branch built, attaching it to the base was a simple task. With the addition of a small support on the bend of a branch the placement of the second platfrom was achieved. The only thing left to do was to add the bark texture to the base using a 50/50 mix of cocoa butter and cocoa powder. Using a dark chocolate spray we were able to achieve a cohesive color throughout the peice
With all the components assembled we couldn't be happier with how the final product turned out. In combination with our line of bean-to-bar chocolate bars, we think it really aids in bringing forth our cohesive theme. Our bon bons only further by drawing inspiration from two other National Parks.
Bon Bons
Blackberry Sage
The Yosemite Valley is known across the globe for its breathtaking beauty and sheer rock faces. With it being one of the most commonly visited National Parks in the U.S we wanted to create a bon bon that exemplified it. Blackberries are one of the most common berries found in the valley and are valuable for countless species present in the valley including the large black bear population which relies on them for bulking leading up to the winter season. With El Capitan in mind, we wanted to create a granite-like pattern on the molds. Each one is unique just like the actual rock with flecks of grey, white and black present.
Prickly Pear
Zion National Park located in Utah has gained infamy thanks to its brilliantly colored rock faces that pop out against the desert scape. In order to embody this National Park, we looked to its flora to garner inspiration which is when we stumbled across the prickly pear. Zion houses over 4 species of prickly pear-producing cacti within its valley. Their bright fuchsia fruit is what gave our ganache its distinct pop of color. Continuing the theme onto the exterior of the bon bon, the dark green base spray in combination with the small black flecks helps to create the appearance of a cactus. The addition of a pink flower created by dotting the end of a paintbrush with colored cacao butter really brings the theme home.
Recipes & Digital Renderings
