Chocolate is picky, you have to be careful.
This year’s chosen theme: nature. And the restriction imposed by the Lions Club – event partner: wear orange. Before donning the apron, the students drew their dessert project in applied art class; boards also accompany them in the kitchen.
“It’s a real balancing act”
“Chocolate is art, insists Christophe Huchet. You must respect the temperatures so that it shines, does not turn white, is crispy but not brittle. » A successful piece? “It must be slim with fine chocolate and respect the volumes”, explains the professional.
That’s what Lyse Gourseaud, 18, is trying to achieve. She focused on a structure of fineness and length inspired by the arabesque, this very widespread motif in Islamic decorative art. The bottom reflects the sea and the ocean with bubbles of coral and fish, while the top represents a tree and its beehive. Ambitious. “Chocolate is moody, slips the young woman. You have to be careful, don’t put your fingers on it or it will leave marks. » Completed professional graduation in baking and confectionary, she has already worked in this profession “but not in this way; It’s a real balancing act.”
For Paul Arthur, 19, a CAP holder and a professional chef, this encounter with chocolate is the first. He embarked on a creation around the sea between sand, algae and shells. “The most difficult thing to deal with is the change in temperature, a young man testifies. If it is too high, the chocolate becomes bitter. »
In the second year, two of the five creations made by the students will be the subject of a prize game, the winnings of which will be donated to the Charente-Alzheimer association.
On Saturday from 14:00 to 18:00 and Sunday from 14:00 to 17:00 the students from L’Amandier will hold a pastry painting workshop for children who will be able to taste them for free.
Chocolate and delicacy fair this Saturday, November 11 and Sunday, November 12, from 10 a.m. to 6 p.m., at the Lunessa area in Angoulême. €2 (free for children under 12).