Chocolate Ice Sculpture





Introduction: Chocolate Ice Sculpture

When I saw CRAFT's post on the Del Posto "Chocolate Tree," I knew I had to try it.  

It wasn't as easy as I thought it would be, to tell the truth, but I did get some interesting results, and it was a lot of fun.

My sculptures turned out looking more like coral, so I decided to decorate them accordingly!

Step 1: Temper Chocolate

First, you'll want to get your chocolate into temper for pouring.

This is easy: just follow this tutorial!

I used both milk and dark chocolate for this sculpture.

Step 2: Ice Bucket Method

I poured one batch of chocolate into ice packed into an ice bucket.

The chocolate did not flow very deeply into the ice, but did provide me with a nice base for my other pieces. 

Step 3: Sink Method

The next thing I tried was pouring the ice more loosely into my sink.

I then poured in the tempered chocolate and mixed it around with the ice.

Again, not at all like what they did in the video, but still produced some neat shapes.

Step 4: Putting It All Together

I stacked my various pieces into interesting shapes. 

Once I decided it looked more like coral than a tree, I went about decorating it with candy to look like seaweed and fishes.

The shadows in the picture go a long way to help describe the texture of the finished sculpture.

This was a lot of fun, and if you try it, be sure to post your results too!



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    I loved the technique with the ice.

    I notice they use couverture chocolate in the video. I believe it has a different viscosity than other types. Maybe it would change the shape of the tree...

    2 replies

    I actually have access to the brand they used and everything, but I don't like the taste of it! I figured high quality chocolate chips would give me the experience, but you're right, the quality of the chocolate they used would lend to greater flow. I also want to watch again and see what temps theirs were reading when they poured over the ice. Too hot and you're turning your ice into water that causes the chocolate to seize, not hot enough, and you get a fat pool on top of your ice :-/

    Do you think you'll ever try this? It was fun, but a lot of mess, and I have no desire to eat this giant chocolate sculpture I've made. . . Hrm.

    I'll try it if i can figure out how to control the shape a bit more precisely (maybe not using ice cubes), and maybe a smaller version. I still don't know how to work that, though. Since couverture chocolate has a different flow due to more cocoa butter, maybe you could just add cocoa butter to the chocolate you like to use.

    Yeah, yeah! :D Like a wild head of hair! :D

    We did something similiar to this at Savoire Faire in Calgary, Alberta as dessert topper. The only thing is after we place it in the freezer, we would melt a batch of dark chocolate until almost at the burning point. At the same time we would have white chocolate melted as well. The super chilled chocolate would be place on a strainer rack and with the help of 2 people both molten chocolates would be poured over top of the chilled chocolate, "crossing the streams" as it were. You would get this beautiful glossy mrbled coating over top, covering up the more opaque and rough edges left over from the ice melt out. OH, at the corner of my eye I notice "angelabchua" comment of gold dust/leaf - that would look awesome as well.

    Oh that looks awesome! Some edible gold dust or gold leaf would look cool on there too!

    Coolest coral I've ever seen! Looks delicious, but yet too pretty to eat!

    Quality. Never thought of molding with ice.

    this is awesome !! very original 5* :D