TRAINEE pastry chefs have been given a confectionary masterclass by a leading chocolatier.

The level three patisserie chefs at Darlington College worked with coco expert Beverley Dunkley, head of the United Kingdom Chocolate Academy, to create edible chocolate works of art.

Each of the eight inch sculptures, made from one kilogram of milk, dark and white chocolate, took more than five hours to produce, using 29 individual tempered, moulded and shaped pieces.

Darlington College tutor Donna Joyce said: “The chocolate master class is always a favourite and we are incredibly fortunate to have someone like Beverley, who has over 16 years experience working with chocolate, to pass on her skills to our young chefs.

“Not only have our students been learning how to sculpt their own chocolate art pieces they have also spent the morning learning about chocolate in all of its forms, from the bean to the bar.

Ms Dunkley, who also works for chocolate manufacturers Barry Callaubaut, said: “Chocolate is so versatile and a great medium for students to work with.

“It’s great to be able to come into colleges, to work with young catering students, to make sure that the skills of the chocolatier live on.”

Student Sarah Thwaites said: “The chocolate sculptures were quite hard to make and put together but they looked absolutely amazing when they were finished.

“It was incredible learning all about chocolate, from its raw state to the finished product.”