Author of Ed Engoron’s Choclatique, Running Press, 2011
It was crafted after an Ancient Mayan temple—The Temple of Kukulkan at Chichen Itza. The artistic piece weighs in at over eighteen thousand pounds, which surpasses the previous record of 7,500 pounds.
Francois Melle, Quina corporate pastry chef, led the effort, with help from top craftsman Stephane Treand. The project time exceeded over 400 hours of construction. The attention to detail is extraordinary. The structure is exactly proportional to its inspiration, down to the number of steps, walls and panels. It’s one-thirtieth the size of the original with a base of 10 feet by 10 feet and six feet tall. Melle studied Mayan pyramids to create the exact replica of the Temple.
The sculpture is on display at Quina’s new Institute of Chocolate and Pastry in San Clemente, California and will be there through Dec. 21, 2012 (when hopefully the world will not end).