A 2-foot-tall, milk-chocolate giraffe and an edible African tribal mask were put on display for chocolate lovers to admire and drool over at the MSU Museum's 16th annual Chocolate Party Benefit on Sunday at the Kellogg Center.
The sweet sculptures and molds were part of a chocolatier competition for chefs and culinary students from across the state to portray the party's "Out of Africa" theme.
Professional chefs judged the chocolate contestants on taste, technique and presentation of their entries.
"The creations are a work of art and edible - you can't beat that," Lora Helou, the museum's communications manager, said.
Grand Rapids resident Scott Hunter, a pastry chef for Amway Grand Plaza Hotel, took first place for his chocolate and red-sugar creation, "Volta Mask of the Pastry Spirit."
Hunter and his son Kyle, a 17-year-old senior at Forest Hills Northern High School, worked on their creations for almost two weeks.
Hunter said he spent hours researching African books and drafting a plan for his entry before they drizzled the first scoop of chocolate.
"It's probably the best one I've ever done," Hunter said.
At the benefit, 11 vendors showcased their finest chocolates. The event usually raises about $15,000 for the care and preservation of the museum's collections, Helou said.
Hundreds of people sipped on either wine or milk as they piled samples of chocolates and baked goods onto their plates.
The eyes of 9-year-old Jason Wesley lit up when he surveyed the sweet array of chocolates around him.
He walked around the room with a small tray of chocolates and dipped skewered strawberries into two small fountains for milk and white chocolate.
"I was surprised at how much chocolates they had," the North Aurelius Elementary School third-grader said. "I was so excited because I just get to go around and pick off chocolates from trays."
Jason's mother and Eaton Rapids resident Denise Wesley said her son had been looking forward to the Chocolate Party for several months.
"He really loves chocolates," she said. "He always has."
Michael Caruso's hands were covered in milk chocolate as he dipped his strawberries and laid them on trays for people to sample.
"It's something new I'm trying," Caruso said of the chocolate recipe, as he added to the batch of the nearly 1,200 pieces of chocolate he brought from Caruso's Candy Inc., located in Meridian Mall in Okemos.
Caruso said he enjoys being a part of the chocolate party.
"You get to meet potential new customers and see people you haven't seen since last time," Caruso said. "Plus, I get to show off all of my chocolates."
