Paul Joachim, Food Network Challenge Winner, to Sculpt a Nine-Foot Tall Basketball Player Out of Cake and Chocolate

How would you measure your chocolate obsession?

Celebrity chef and Food Network Challenge winner Paul Joachim has measured his chocolate love, and it's about nine feet tall.

At least that's the height of the life-sized creation he will sculpt live at the Miami Fine Chocolate & Food Show at Pinecrest Gardens March 9 and 10.

Joachim, a sports fanatic when he's not in the kitchen, will create a six-foot-eight basketball player on a two-foot base while telling stories to the crowd at the show. The edible masterpiece is meant as a tribute to "Miami basketball," but Joachim wouldn't tell Short Order if he had a particular player in mind.

Read also:
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When finished, the basketball player will contain about 200 pounds of

chocolate and serve around 80 people. He uses a special chocolate the

Davis Chocolate company has formulated especially for him in order to

keep his sculpture from melting in the 80 degree heat as he's making it.

This is Joachim's 11th giant confection-and-cake sculpture. In

the past, he's done tasty renditions of Anne Burrell, John Lennon, and a

life-sized snorkeler.

Joachim told Short Order that his obsession with cake sculptures started back in 2006, when he made a cruise ship cake for his mother's 60th birthday party. "I called a friend from art school and said 'someday I'm going to create actual art sculptures out of cake.' Now, almost seven years later, that's exactly what I'm doing!"

If you want to see the artist in action, He'll be at the Miami Fine Chocolate and Food Show at Pinecrest Gardens March 9 from 10 a.m. to 6 p.m. and March 10 from 10 a.m. to 5 p.m.. Tickets are $35 for adults and $10 for children and can be purchased online.

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss