The Advanced Program in French Pastry designs a chocolate sculpture alongside guest chef Florent Cantaut – FERRANDI Paris

Over the course of two days, our students at FERRANDI Paris taking part in the Advance Professional Program in French Pastry, had the opportunity and pleasure of working with guest chef Florent Cantaut in the creation of a beautiful chocolate sculpture, designed by Cantaut himself.

The project took approximately 16 hours to complete in one of FERRANDI’s kitchen labs and the final product of each of our students looked fantastic. 

We therefore had the chance to take some photos of the process behind the chocolate sculpture, showing the individual components being crafted before being assembled, as well as a before and after of how the artistic design was imagined versus how it ended up looking in reality.

We would lastly like to thank Florent Cantaut, who is one of FERRANDI’s ex-chefs, for coming back to work with our advanced pastry class and allowing our students to undergo an intense yet highly rewarding experience.