It’s a fantastic work of art and smells delicious! For more on cooking with chocolate, browse through the Culinary Collection on the second floor.
It’s not an ArtPrize sculpture, but it should be. Visit the first floor of the Library & Learning Commons to see an amazing chocolate sculpture; the sculpture weighs in at about 45-pounds and is constructed of over $500 of Valrhona Chocolate. The sculpture was created by Chef Francois Behuet, from the New York patisserie Petrossian, during the national try-outs for the U.S. Pastry Team held at GRCC last month. The US Team will compete in the 2019 Coupe du Monde de la Patisserie. Chef Gilles Renusson, GRCC Pastry Chef Professor, and President of the U.S. Team, organized this competition in the kitchens of the Secchia Institute for Culinary Education.