Set World Record, Chef Amaury Guichon Makes Chocolate Bananas 1.7 Meters Long

Chef Amaury Guichon Makes Banana Chocolate 1.7 Meters (Instagram/@guinnessworldrecords)

JAKARTA - Amaury Guichon, a professional chef from France, is now a public conversation. This is because Chef Amaury managed to make a 1.7 meter long brown banana and set a world record.

Reported by VOI from the Hindustan Times page on Wednesday, November 6, 2024, the famous chef often made chocolate statue creations in this complicated way and managed to set a world record or the Guinness World Record.

Chef Amaury made a brown banana measuring 70 inch x 29.57 inch or about 1.7 meters x 0.75 meters. The manufacturing process was carried out at his passenger academy in Las Vegas. He added one important achievement in his career in the world of cake art.

In a video shared by Chef Guichon, he is seen etching the brown banana slowly, which is a very stunning process. Then, Guinness World Record then re-uploaded the video and interviewed the chef.

Making Banana Chocolate 1.7 Meters (Instagram/@guinnessworldrecords)

In the interview, Chef Guichon discussed the various challenges faced while working on making chocolate in liquid and solid form at the same temperature.

Despite facing various difficulties, Chef Amaury said the project was an encouraging opportunity to push for the limitations of the patasserie art being carried out.

This extraordinary discovery also attracted the attention of the virtual world, with many social media users congratulating. Various comments adorn in Chef Guichon's upload.

"Glad to finally get a world record confession he deserves," wrote the netizen.

"It's really worth it. He creates chocolate with beautiful art," said another netizen.

"This has been awaited for a long time. Glad he was finally recognized for his skills and work. Congratulations!" continued another netizen.

This achievement marks Chef Guichon's second award at Guinness World Records. The first record was achieved was for the largest balloon-shaped brown statue, in which he carved the dog completely from chocolate.

Then, Chef Guichon sprayed the dog-shaped brown statue with a pink dye made from cocoa butter and food coloring. Both records show its commitment to continue to push for art boundaries for making cakes.

The achievement of Chef Amury Guichon not only highlighted his expertise in processing chocolate, but also his innovative contribution to the world of patasserie arts.

This record-breaking brown banana statue is another testament to its dedication and its continuing impact in the culinary world.