This was the first project of the second year of baking and pastry arts. It's a chocolate stand and box made with Lindt surfin couverture and Lindt white couverture coloured with red cocoa butter. Cocoa butter transfers were used for the top and bottom of the stand and a textured sheet was used for the chocolate boxe's lid. The arms of the stand were handpiped.
The entirety of the project was coated in chocolate spray.

Tempering was a pain in the ass until I learned how to use the marble slab. The attachment of the "S's" was the hardest part. As well, there was a problem with the cocoa butter transfers and a bit of fat bloom ocurred on the bottom of the base. It was a good first project though, and I'm quite proud of it.