Behold: Incredible, edible chocolate geodes
Geodes. Nature’s Easter eggs. Lovely to look at, a bit savoury if you lick ’em. Definitely not edible. Trust me, I’ve tried. Sets my teeth on edge just thinking about it.
These incredible chocolate geodes however are a feast for the eyes and the mouth. Chances of getting your gnashers around on one of them any time soon though are slim. They’re the work of Culinary Institute of America students Abby Wilcox and Alex Yeatts.
The pair were inspired by chocolate geodes created by their professor Peter Greweling, and decided to have a stab at making their own. Grewling challenged 22-year-old Wilcox and 21-year-old Yeatts to figure out the process using their knowledge of chocolate and sugar chemistry.
Tempered chocolate and concentrated sugar syrup were poured into egg-shaped molds which were painstakingly rotated over a six month period while the sugar crystals grew. Before they were cracked open, the chocolate outer surface was airbrushed to make the geodes look more realistic. All the while the pair had no idea what the results would look like on the inside.
“Working on these rock candy geodes for six months and finally opening them is a dream come true.” Said Yeatts.
Wilcox and Yeatts’ geodes have captured the imagination of thousands. They’ve been inundated with requests for geode wedding cakes, birthday gifts and other special commissions. Most of all, people dying to know just how these sparkling beauties were made. It looks like the pair will be keeping this recipe strictly secret as they seem to have avoid answering the question in any detail.
Despite the mammoth effort it took to create the geodes the pair thoroughly enjoyed the whole experience.
“I wish I could go back to this day! This was one of my favourite projects. It’s crazy to think about how much time and care went into these chocolate geodes. I’m so happy I was able to be a part of that process with my partner.” Said Wilcox.
Who knows, maybe in the future chocolate geodes will be the new macaroons.
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