BUDDING bakers perfected the art of patisserie to create mouth-watering chocolate sculptures.
Students from Sheffield City College used Belgian couverture - a high-quality chocolate used by the professionals - to craft wintry displays featuring snowmen, Santa and stars.
The task was no mean feat, as the sweet stuff had to be heated carefully and cooled several times before it could be poured into moulds and shaped, coloured and sprayed.
Mick Burke, a patisserie expert and senior lecturer at Sheffield City College, said: “These displays are more formally known as pièce montée, which means assembled piece.
“They are a decorative confectionery centrepiece, and in an architectural or sculptural form. You see them a lot in patisserie shop windows in Belgium and Switzerland but couverture can be difficult to handle and is a technical process.
“Students are developing high level patisserie skills that will equip them to get jobs within the industry.”
Student Jaegar Andrew said: “It’s quite tricky handling the chocolate but I enjoy working in a more specialist way and mastering the details.”