Chocolate Showpiece Swan

A book on chocolate showpieces provide the original inspiration for this swan.  It is relatively simple and quick to make and it has a graceful and pleasing appearance. 

Frequently I use what ever is available to aid in fashioning a chocolate showpiece.  As a result the work is influenced by the local environment and what is at hand.  This base was molded from the lid of an oblong silver chaffing dish and is hollow with a flat bottom flowed in to add strength by connecting the edges of the base which helps to prevent it from spreading under the weight of the chocolate above. 

A mixing bowl wrapped with plastic wrap and repeatedly striped with water thickened chocolate through a paper cone to build up the layers is used for the nest. 

An egg shaped chocolate mold was used for the body form and modeling chocolate applied for the feathers.  The head and neck is one piece of modeling chocolate simply rolled out and allowed to dry overnight and secured to the body and blended in with chocolate.

The foliage is made by cutting poured chocolate into freehand  shapes while still in the plastic stage.  The cattail heads are white chocolate and over sprayed when the entire piece was sprayed with dark chocolate for finishing. This same effect works well with milk chocolate as well.

In general, chocolate showpieces should be made as sturdy as possible without detracting from them.  In this instance, all of the individual elements are secured to one another in an inconspicuous fashion.  The leaves are attached to the body for support and one leaf even helps to support the neck.