Amaury Guichon

Once we're done casting the first part, we can flip over the design.

We're going to warm up a spatula and glue it to our base.

I think chocolate is all about time, temperature and mechanical action.

Once you understand how chocolate works, then you can start having fun with the matter.

But it's really ... You're doing surgery.

I feel like I'm watching surgery here.

It's very Swiss, right?

Making a clock out of chocolate, in gold.

One of the requirements of being a chocolatier is the coldness of the hands.

If your hands are above 32 degrees Celsius, you melt the chocolate as you're doing it.

So my hands are quite cold.

The last thing will be putting the gears onto the clock.

Wow.

So inside you have a chocolate chip cookie, an hazelnut financier, a coffee caramel espresso, and a chocolate mousse.