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2005 Chocolate Creation Contest Winners |
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GEORGE Restaurant, Dallas
These charming, delicate chocolate mice were created by Chef Katie Brown of GEORGE Catering and GEORGE Restaurant in Dallas. Photo by Michael Haskins Photography.
Keystone Lodge, Colorado
Pastry Chefs Ned Archibald and Victor Caldera at Colorado’s Keystone Lodge created a village made entirely of chocolate. It took 2,500 pounds of chocolate, immense creativity and 10 months to sculpt this miniature alpine village, complete with a massive chocolate mountain in the background, a working chocolate train, a cascading chocolate waterfall and a moving gondola.
The centerpiece is a six-foot white chocolate tree with hand-blown sugar ornaments. This tree includes all of the trimmings with presents coated and "wrapped" in sugar paste to look like ribbons, bows and gift tags. Under the tree are such toys as a chocolate teddy bear, baseball bat and rocking horse. The tree combined with the rest of the village is equivalent to more than 5,800,000 calories. Keystone Lodge. www.keystoneresort.com. Photos courtesy of Keystone Lodge Bellagio Hotel and Casino, Las Vegas
This 200-pound, life-size chocolate Santa was on display at Jean-Philippe Pâtisserie at the Bellagio Hotel and Casino in Las Vegas. Executive Pastry Chef Jean-Philippe Maury created the dark and milk chocolate rendition of good ole Saint Nick. Standing five feet tall, the Santa took two weeks to create. Photo courtesy of Bellagio Hilton Americas Houston
At the Hilton Americas Houston, Executive Pastry Chef Glenna Artripe and her award-winning pastry team handcrafted a holiday vignette using 450 pounds of chocolate. The display includes a milk chocolate Santa, sleigh, toy soldier and Christmas trees. Ornaments, colored lights and wrapped gift boxes were created from 100 pounds of sugar. It took the team 150 hours to complete. Photos courtesy Hilton Americas Houston Aqua Dining Restaurant in Sydney, Australia
Credit for the creative concept and masterful execution of this Venetian chocolate mask goes to Pastry Chef John Camilleri of the Aqua Dining Restaurant in Sydney, Australia. It took him a week to complete. Photo courtesy Aqua Dining Restaurant |
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