This Chocolate Geode Took Months to Crystallize and Form
Michael Hemsworth — March 31, 2017 — Lifestyle
References: instagram & incrediblethings
Persons with a sweet tooth for dessert chocolates will be interested in the Chocolate Geode that is crafted to look just like the natural rock formation. Created by student Alex Yeatts at the Culinary Institute of America, the Chocolate Geodes consist of chocolate eggs that have been filled with concentrated syrup in order to grow edible crystals within the design. Each of the rock geode dessert chocolates took months to form with Yeatts and his peers unsure what the final results would actually be like.
The Chocolate Geodes were showcased on Yeatts' Instagram account where the culinary student revealed the stunning results of the tasty project. Looking just like real geodes, the Chocolate Geodes almost look too good to eat.
The Chocolate Geodes were showcased on Yeatts' Instagram account where the culinary student revealed the stunning results of the tasty project. Looking just like real geodes, the Chocolate Geodes almost look too good to eat.
Trend Themes
1. Crystalized Candy Desserts - The trend of using crystallization techniques in dessert-making for unique visual and textural experiences.
2. Edible Geode Art - The trend of creating realistic-looking geodes out of edible materials for a visually-stunning dessert experience.
3. Syrup Crystallization - The trend of using concentrated syrups in the dessert-making process for the purpose of growing edible crystals within the design.
Industry Implications
1. Artisanal Chocolates - The artisanal chocolate industry can utilize the trend of edible geode art to create visually-stunning and unique chocolate products that stand out in the market.
2. Specialty Desserts - The specialty dessert industry can incorporate the trend of crystalized candy desserts to offer delicious and visually-stunning sweet treats that cater to customers looking for unique textural experiences.
3. Food Science and Technology - The food science and technology industry can explore the trend of syrup crystallization to develop new techniques and methods that unlock innovative dessert-making opportunities.
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