‘Science Meets Chocolate Art’ with award-winning chocolatier Gerhard Petzl - LISTEN!

By Anthony Myers

- Last updated on GMT

‘Science Meets Chocolate Art’ with award-winning chocolatier Gerhard Petzl - LISTEN!

Related tags Chocolate

Former pastry chef and Nestlé senior confiseur publishes new book that bridges food art and science. He tells ConfectioneryNews about the idea behind his latest publication.

"Chocolate is for crazy people or perfectionists​," says Gerhard Petzl, professional chocolatier, product developer, artist and teacher, who is fascinated with the chemistry, look and taste of chocolate.


The Austrian national has published a book, ‘Science Meets Chocolate Art​’, which he describes as "a sculptural journey on different scientific areas within the categories of chemistry, acoustics, geometry, biology, and geology, paired with chocolate art and chocolate sculptures".

Petzl worked for many years in R&D at Nestlé’s ‘Chocolate Centre of Excellence’ in Switzerland as a senior confiseur and won the title ‘Master Chocolatier of the year’ in the US (2017), as well as many other awards.

In a fascinating interview he tells ConfectioneryNews how he is always on the search for something new in the chocolate industry. In his previous book, ‘Chocolate Crystals - The Soul of Chocolate’, Petzl explored the world and the visual beauty of cocoa butter crystals.

His latest work is described as, ‘A trilogy mix made up of an entertaining textbook, a coffee house reading, and a photo album. A bridge between food art and science. A source of inspiration to discover something new.’

Take a listen to our latest podcast for a wide-ranging interview with Petzl where he talks about his fascinating work and a life in the chocolate industry and what he thinks of new trends including nutrition, sustainability and vegan. 

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