Pastry Chef Creates 11 Mind Blowing Chocolate Bonbon Tributes To Art

So, you love chocolate. And art. Or both!

Well, you can relive the magic of the masters with melt in your mouth bonbons inspired by the works of artists Van Gogh, Monet, O’Keefe, Munch and others. Throw in the temptation of Callebaut Chocolate and to-die-for fillings and it’s easy to understand why exactly these creations are something you would want to look at and eat at the same time.

When Patisserie chef Manooshi Chandy recently took a chocolate masterclass for her Diploma Students at Lavonne Academy of Baking Science and Pastry Arts in Bangalore, India, she came up with something to wow art aficionados and chocolate lovers alike. Growing up in a family that loves art, and with a mother as an artist, it’s no surprise that drew inspiration from the creations of her favorite artists. Chandy says she grew up reading about their paintings and art has always left her spellbound. “I came up with these pieces for a variety of reasons. The colors, the shape of the moulds. Some of the bonbons are inspired by the art itself, like The Scream, and Starry Night. And some by the artists including Donia Lilly, Georgia O'Keefe, Monet and Afremov. Some pieces have been inspired by the shape of the mould – like the Mephistopheles one. I'm not an artist and so it’s difficult for me to put it into words what particularly attracted me to these pieces. I don’t know if it is the style, or the pigments. Jackson Pollocks' mould was so much fun to do. I love his use of shades and tints. The Kazuya Akimoto piece was also challenging. 

And how are the bonbons made? “They're moulded chocolates made using Callebaut chocolate, polycarbonate moulds - some of which are Pavoni; and Cocoa Butter colors - some of which are Chef Rubber colors. I use a compressor, yes, like they use to spray cars, but this is for food. The moulds are colored. Tempered chocolate is poured into the mould and the excess removed. The mould is then filled and capped.” Chandy says she decided to use these works only as a point of reference. “It's really difficult to replicate something like this, but being inspired is such a motivator. I don’t think I have the eye for it, but this was fun and great start. It bought out an interesting side of my students as well.”

Yes, they are edible and truly truly, delicious. Every bonbon has a different flavor inside; be it liquor, or caramel, or cherry confit. “

“Bonbons are my favorite. The only time I get to feel artistic. Plus, I love using the compressor. It's bad ass. It is a two-day process, but totally worth every minute of the effort,” says this biker-chef.

Photos of Bonbons:

Radhika Kauntia, Rucha Moghe, Nishi Patel and Vaishali Vijay Kumar