At Sydney’s Aria restaurant (overlooking the Opera House) pastry chef Sylvain Depuichaffray composes a symphony in chocolate.

You don’t really want to try this at home, do you? Pastry chef Sylvain Depuichaffray (who since filming has returned to his native France) tempers the finest Valhrona chocolate and a good quality white chocolate to “paint” onto thick plastic film. He then rolls the film to make a cylinder and allows the chocolate to set. The cylinder is filled with crushed biscuits in chocolate (like a grown-up chocolate crackle), a layer of rich chocolate mousse, rose petals crystallised by painting them with egg white and rolling them in sugar, fresh raspberries and whipped cream. The plastic film is then carefully removed and… voila! An aria in chocolate. Designed to make anyone break into song.