Who is the best chocolate artist in the world?

While there are many talented pastry chefs across the globe, Amary Guichon is widely recognized as one of the best chocolate artists today. His ability to transform chocolate into lifelike sculptures—ranging from animals to functional machines—has captivated millions online and inspired professionals and hobbyists alike. His unique blend of technical skill and artistic vision sets him apart in the world of edible design.

Are Amary Guichon sculptures edible?

Yes, every piece of an Amary Guichon sculpture is entirely edible. He works exclusively with food-grade materials, including tempered chocolate, modeling chocolate, cocoa butter paint, and occasionally isomalt or pastry elements. Despite their visual realism, his creations are designed to be both stunning and consumable—though most fans would rather admire than bite.

How do chocolate sculptures not melt?

Chocolate sculptures like those made by amary gauchon stay intact due to proper tempering and cool working conditions. He often builds in environments maintained at around 60–65°F to prevent softening. Additionally, structural pieces are cooled and layered gradually, with internal supports keeping everything stable even under hot lights or during long events. That temperature discipline is the silent hero of Amary Guichon chocolate art longevity.

Why is my modeling chocolate so oily?

Oily modeling chocolate is usually the result of overmixing, using too much corn syrup, or working in a warm environment. To fix this, let the mixture rest overnight, and if needed, knead in cornstarch or powdered sugar to absorb excess oil. Amary Guichon recommends working in short bursts and chilling the chocolate briefly between steps to prevent melting.

What cream do you use for ganache?

For smooth, stable ganache, most pastry chefs—including Guichon—use heavy cream with a fat content of around 35–40%. This creates a rich, emulsified texture perfect for truffles, coatings, and fillings. For vegan versions, coconut cream or oat-based alternatives also work well, though ratios may need adjustment.

How long do modeling chocolate figures last?

When stored properly in a cool, dry place, modeling chocolate figures can last several weeks. They don't need refrigeration, but should be kept out of direct sunlight and sealed from humidity. Like Guichon’s sculptures, home projects made with modeling chocolate are surprisingly durable if handled with care.

Amary Guichon Chocolate Tips: 7 Powerful, Easy Techniques to Try

Description

Create chocolate sculptures at home using simplified techniques inspired by Amary Guichon. Learn how to temper, mold, assemble, and finish chocolate with professional detail.

Ingredients

Couverture chocolate
Cocoa butter
Corn syrup or glucose
Edible powder colors or cocoa-butter spray
Modeling-chocolate tools
Silicone molds or sculpting tools

Instructions

Temper the chocolate using the seeding or tabling method.
Pour into molds or hand-shape base pieces.
Let each piece cool completely before assembly.
Sculpt details with modeling chocolate and attach them using tempered chocolate or cocoa glue.
Chill between steps to maintain structure.
Carve or texture surfaces as needed for realism.
Finish with airbrushing or edible dust for color and effect.

Notes

Work in a cool, dry room (about 65 °F / 18 °C) to keep the chocolate in temper.
Wear food-safe gloves to prevent fingerprints and smudges.
If your tempered chocolate thickens while you work, gently rewarm it with a hair dryer or heat gun on low.
Let every layer set fully before adding weight—patience prevents cracks and sagging.
Rest modeling chocolate overnight; knead in a pinch of cornstarch if it feels oily.
For tall pieces, anchor sections with bamboo skewers or lollipop sticks.
Airbrush or dust colors in thin layers; multiple light passes give the most realistic finish.
Store finished sculptures at 60–65 °F, away from sunlight and humidity—no fridge needed.
Traveling with your piece? Pack it snugly in foam and assemble larger elements on-site for maximum safety.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Chocolate Art
Method: Sculpting
Cuisine: French-Inspired

Nutrition

Serving Size: 1 sculpture
Calories: 3200
Sugar: 220g
Sodium: 90mg
Fat: 210g
Saturated Fat: 125g
Unsaturated Fat: 70g
Trans Fat: 0g
Carbohydrates: 290g
Fiber: 12g
Protein: 18g
Cholesterol: 60mg