TED Talks Daily A pastry chef works his chocolatier magic — live | Amaury Guichon
9 snips
Oct 14, 2025 Join world-renowned pastry chef and chocolatier Amaury Guichon as he shares his incredible journey from his French-Swiss roots to the art of crafting lifelike chocolate sculptures. Amaury reveals the science behind his stunning creations, balancing taste and aesthetics expertly. He highlights the meticulous process involved in constructing his signature coffee clock pastry, showcasing how chocolate is assembled with precision. Through live demonstrations, he emphasizes the discipline required in his craft, making each work of art not only visually stunning but also delicious.
AI Snips
Chapters
Transcript
Episode notes
From Teen Trainee To Vegas Showman
- Amaury Guichon started culinary training at 14 after being steered into trades due to weak academics.
- He moved from France to Las Vegas at 21 to learn English and found the city's extravagance suited his showpiece style.
Chocolate As A Self-Contained Medium
- Chocolate can serve as a self-sufficient material for sculpture, requiring no non-edible supports.
- That purity makes fully edible showpieces uniquely impressive to audiences.
Make Taste The Priority
- Prioritize taste and texture even when crafting visually spectacular desserts.
- Balance aesthetics with recipe science so beauty doesn't compromise flavor.