Amaury Guichon

I think one thing I'm the most proud of is being an ambassador of my industry and being able to display the extent of the beauty that can be achieved in the world of sweets, whether it's bread, pastry, chocolate, ice cream, sugar.

And I think it's the most important, it's for people to understand.

It was an industry, when I got in, that was very secretive.

And I was able to break the secret, show it to the world, and I think when I got into the industry, it was considered almost a lame industry, believe it or not.

just like your son, he might be a future chef in the future.

He might want to become a chef, not just because he failed academically, and I think that's my proudest achievement.

I think this platform is amazing to be able to express yourself.

I don't often speak on my video.

I usually let my hand do the work.

So I still wanted to give you a little bit of my hand talk on the platform.

Great.

So here you have various chocolate elements that were all crafted out of chocolate.

I got an old Swiss cuckoo clock and broke it down and cast silicone mold so I could replicate it in chocolate version.

And what I wanted to show you was the final assembly of the clock.

We're going to start with the gears.

I'm flipping them upside down.

This is tempered chocolate.

So it's what you may consider glue.

Oh.

So using a heat gun, I keep the chocolate liquid, tempered, but not overly warm.