It’s certainly a wild concept for anyone who hears it. But it is true, this creative designer made a supercar using 18kg of chocolate. It is a wild concept but each day, creatives everywhere are proving that the undoable is doable.
This car was made entirely using chocolate. When you stared away from it, you’ll think it’s a concept car designed by a car company. But, it’s none other than pastry chef Amaury Guichon’s handiwork, and the end result is incredible.
Guichon is a Swiss-French pastry chef who makes incredible pastry creations, recently he gained over 11 million followers and 192 million likes on TikTok after he posted the process of making the chocolate supercar.
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Even though Guichon has been making these incredible cake pastry designs for the longest time it’s safe to say that it’s the one of the supercars that drew the attention of millions of people all across the globe.
The chocolate supercar took 6 full days to make, the final product became 152cm (60 inches) long, 101 cm (40 inches) tall, and 22kg (50lbs) overall of dark chocolate.
Guichon also filmed the entire process of making the car.
To start creation, he first sketches the design and pours melted chocolate into place to create the base of the car.
What follows next is the addition of a door, the driver’s seat, steering wheel, car wheels, and even floor mats.
After all these were set, he goes ahead to add details like the front grille, headlights, badges, and the speedometer. He then goes ahead to spray paint on it using chocolate.
This particular supercar has garnered a lot of praise, publicity and new online followers for the creative chef. One commenter on his TikTok page has referred to him as the “engineer of chocolate.”
This supercar is not the only automobile that Guichon has produced. He previously designed a motorbike that looks very real. For this motorbike, he added exhausts, suspension and detailed rims.
It’s an understatement when this chef is said to be creative. He is incredibly talented, and certainly has a thing for automobiles.
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