Chocolate sculptures get tongues wagging in Coupe du Monde, or
World Pastry Cup as it is commonly known...
By Melissa Matheson
- September 28, 2012
IT'S the most delicious championship of them all - the Coupe du
Monde, or World Pastry Cup - and the Australian team has created Sydney's
skyline in nothing but chocolate for a shot at the title.
The Australian Pastry Team won the Asian Pastry Cup in Singapore earlier this year with a chocolate
sculpture of the Sydney
Harbour Bridge
Next stop is the Coupe du Monde in France King St
Store owner Jodie Van Der Velden said the
Aussies will be up against the "best of the best'' in the cup and the
judging will be tough.
"Every component of it is chocolate -
it's also held together with chocolate,'' she said.
"If you can make it look like you're defying gravity then
that will score you highly. There's not allowed to be any framework in it.''
In order to hold it together, the chocolatiers
work with heated chocolate to join the pieces together and then cool the
"chocolate cement'' quickly to form a tight, smooth bond.
The Australian team's training can range from
40 to 80 yours per week in the lead up to a big competition.
"That's the breath-taking thing,
especially in competitions where you have 20 people and they're all working
together and they get towards the end of it and you hear that dreaded sound and
it all collapses,'' Ms Van Der Velden said.
While the team will be at its busiest between
12noon and 2pm today - the perfect time for lunchtime dessert - the chocolate
sculpture may not taste so good.
"They're art really, they're a sculptural
art piece, rather than an eating piece,'' Ms Van Der Velden said.
"That being said, I've got a lot of
people who have tried to take a bit off my chocolate tree.''
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