SCULPTING WITH CHOCOLATE
Featuring Guittard Chocolate Corporate Pastry Chef Donald Wressell

	Guittard corporate pastry chef Donald Wressell with completed sculpture

New York, NY. October 18, 2008 — Chocolate transformed into art! In an exclusive event hosted by Pastryscoop.com and E. Guittard Chocolate at The French Culinary Institute, Sculpting with Chocolate showcased the expert techniques of competition level chocolate sculpting.

A select group of pastry chefs, food industry professionals, and press were invited to watch the step-by-step construction of a chocolate sculpture by E. Guittard's San Francisco-based corporate pastry chef, Donald Wressell. Upon arrival, guests enjoyed cocoa-inspired hors d'oeuvres and cocktails created by The FCI's Chef Jeremie Tomczak along with an original Gin & Juice cocktail concocted by The FCI's director of culinary technology, Dave Arnold.

Chef Wressell began his careful construction, making piece by piece the elements that would make up his aquatic themed chocolate sculpture. Before assembly began, the audience was treated to a tasting of E. Guittard's single origin varietal chocolates by company representative Laura Tornicchio-Vidal. The high-wire pastry demonstration continued causing gasps and applause from the audience as the pieces were carefully glued together, molded, and painted. At the end of the two hours, Wressell had crafted a stunning sculpture of jumping barracudas —completely out of E. Guittard chocolate!

Following the demo, E. Guittard generously gave away much of the chocolate on display, and everyone received copies of the chef's recipes and sculpture crafting tips.

View more images on our Flickr photostream.

To request high-resolution photos, email info@pastryscoop.com.
Judiaann Woo (center right) opens the event		Donald Wressell with Laura Tornicchio-Vidal from Guittard
Donald Wressell		Guests enjoying sliders
Donald Wressell with assistant Jessie Riley

About Guittard Chocolate Company

Guittard Chocolate Company was founded in San Francisco in 1868 by Etienne Guittard. Four generations later, the company remains family-owned and -operated and is one of the few bean-to-bar chocolate makers remaining in the United States. Gary Guittard, Etienne's great-grandson, is the current company president and continues the family tradition of custom-making high-quality chocolate for professional pastry chefs, confectioners, and artisan ice creameries. With the recent introduction of E. Guittard chocolate bars in consumer package sizes, Guittard's artisan chocolates are now also available to chocolate lovers at gourmet grocery stores and specialty food shops.

About PastryScoop.com

PastryScoop.com is an online resource designed to inspire and educate both pastry professionals and serious amateur bakers. It provides free content on such topics as dessert trends, baking tips, and food events in order to increase overall awareness of the pastry arts and to promote creativity within the field.

PRESS CONTACTS

Judiaann Woo
646-254-8543
jwoo@pastryscoop.com