Essendon resident and queen of chocolate, Kirsten Tibballs, is taking on her largest edible project yet.
The pastry chef and chocolatier at Brunswick’s Savour Chocolate & Patisserie is attempting the Guinness World Record for the largest chocolate flower bouquet.
Each flower, up to 40 centimetres in diameter, is detailed with a dark chocolate base, white chocolate petals and decorated with vibrant colours.
They are then sprayed with an edible metallic to exhibit a shimmery finish.
Depending on its level of detail, each flower can take up to eight hours to construct.
Tibballs has spent the past six months building about 100 delicate chocolate flowers.
More than 900 hours, $3000 and 100 kilograms of high quality Belgian chocolate later, Tibballs will have a seven metres-long by 1.7 metre-wide spectacle to display at the Cake Bake & Sweet Show on October 5.
While attendees may have the pleasure of eating some of the flowers, Tibballs said she was happy to pass on chocolate for a while after the demanding ordeal.
“The pleasure will come in its assembly, where I can see all my hard work coming to fruition,” Tibballs said.
Assembling the flowers is expected to take two days.
She anticipates the transportation of the fragile, individual flowers from her shop in Brunswick to the Melbourne Exhibition Centre could take about 40 trips.
Originally published at The Weekly Review.