minium moulds and a manual machine that can roll out the meringue with a four-millimetre thickness. The restaurant dessert was also innovative, and it obtained the maximum score from the judges; the dessert was a 3D beehive wafer created thanks to a special mould made by a precision mechanics workshop. Up until now, the beehive wafers have only been 2D and prepared with stencils. In conclusion, the chocolate sculptures gave life to two ants, one of which rested on a snail carved entirely from a 25-kg block of chocolate. 20 COMPETITIONS
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