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Culinary Institue of America Graduate Creates Artful Chocolate Eggs

Culinary Institue of America Graduate Creates Artful Chocolate Eggs

Kathy Martin | Miami Herald

Charles Froke, executive pastry chef at Miami’s Four Seasons, first caught our eye in December when he created a whimsical gingerbread replica of the Freedom Tower for the hotel’s lobby. When we heard he had big plans for Easter, we had to have a look.

Froke, 36, a Wisconsin native and Culinary Institute of America graduate, started out on the savory side of the kitchen, switching to pastry because it fit his artistic bent. He came to Miami 2 ½ years ago from the Four Seasons in Washington, D.C.

His Easter vision includes scores of eggs, large and small, in styles from adorable to Daliesque, to grace the Four Seasons lobby and the dessert table at the Sunday brunch.

Inspiration, he says, often arrives in the form of dreams. His tools for turning them into reality include bubble wrap for texture, molded gelatin for negative space and a chocolate-filled Wagner Power Painter for a velvety finish.

Froke estimates 110 pounds of chocolate and about 40 hours of effort went into his egg-stravaganza (kitchen staffers Rodrigo Cuadra and Maria Bermudez helped). And no, it won’t all end in a chocolate-eating orgy. Once Easter has past, the chef says, he’ll melt down his handiwork and begin planning how to repurpose the materials for Mother’s Day.

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