Sankesh Bangera's four-foot, 75-kg chocolate Ganesha towers as a triumph of edible sculpture. Forgoing the usual moulds and internal armatures, the pastry chef built the idol entirely by hand, turning raw chocolate into a living, balanced form that commands both reverence and awe.

Over three days and more than 36 hours of meticulous work, Bangera treated the piece like an engineering project as much as an artwork. Each arm, crown and ornamental detail had to be weighed against gravity, with the chocolatier constantly adjusting angles to prevent cracks and collapse. Temperature control proved equally critical, as the medium softens at the slightest touch yet must stay rigid enough to support its own mass.

The freedom of a mould-free approach allowed Bangera to refine the deity’s face, trunk, jewellery and flowing drapery with a sculptor’s precision. He could carve, reshape and perfect each element until the expression felt right, resulting in a Ganesha that captures both the deity’s traditional elegance and the tactile richness of chocolate.

After its debut at a Pune outlet, the idol was worshipped before a ceremonial immersion in hot milk, where the melted chocolate was later served as a milkshake to devotees. The project blurs the line between devotion and culinary art, offering a sweet, sensory experience that celebrates craftsmanship as much as culture.

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