#HTE

Using Tools to Build Absurdly Complicated Objects Out of Chocolate

Swiss-born Amaury Guichon was just 14 years old when he moved to France to pursue culinary training. Six years later he had five apprentices of his own at Cannes’ high-end Lenotre restaurant, and the following year he became Executive Chef of Paris’ Hugo & Victor patisseries.

Now ‘Stateside, Guichon teaches pastry masterclasses and has gained a gigantic social media following. It’s no surprise why–watch his incredibly artful construction of this gramophone, where he employs woodworking, metalworking and plasticworking techniques on the raw material of chocolate:

Want to see more? Check out Guichon’s Instagram.