Many chocolate Techniques were on display at the 2008 World Pastry Forum. The Forum which is a Seminar for professional pastry Chefs Is held each Year in
conjuction with the National or World Team Pastry Championships. Chefs take classes with 10 different World Class Chefs over a 5 day period. Each Chef specializes in a different area of expertise, Such as Chocolates, Sugar work, Candies, Plated desserts and
many more. Every year there are many chocolate pieces on display that feature new techniques.Last year was no differnet than the others.Donald Wressel featured a chocolate decoration with long thin curved spikes that were very colorfully airbrushed in orange and yellow. He also did some blue airbrushed fish o a separate showpiece. Bright airbrushed colors were also on display on a smaller amenity piece done by Vince Pilon During his chocolate class. (photo right). 
chocolate flower airbrushed
showpiece base
chocolate flower
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