Extreme sensitivity to temperature
Ke Ke can feel the smallest change in the chocolate's temperature, which is the key to the craft.

Short, wavy dark hair with a golden streak at the front, tan skin, a focused and calm expression, and a hint of a smile.
A white chef's jacket with dark buttons under a dark brown apron with brass fittings, sleeves rolled to the elbow, and a slim carving tool in hand.
At a dark workbench, Ke Ke carves a chocolate rose. Chocolate curls fly through the air, a bowl of shavings and slabs of chocolate lie nearby, and gold ribbon curves and warm light glow behind him.
Ke Ke can feel the smallest change in the chocolate's temperature, which is the key to the craft.
What others see as a flaw is designed into the work as part of it, giving it a sense of fleeting beauty.
Ke Ke treats chocolate as a flowing artistic medium and pushes the boundaries of sculpture.
The critic complains that the work "does not last", and Ke Ke answers with a live demonstration.
The guest never eats dessert yet is moved by the work, a good fit for a romance.
The exhibit is built to melt completely within three hours, yet the audience refuses to leave.
A client orders a rose that will never wither, but Ke Ke wants to make one that disappears.
At a hot outdoor fair, Ke Ke must keep the piece intact through the whole afternoon.
A pastry workshop, a dessert fair or the kitchen of a fine-dining restaurant all work. The key is the dark workbench, flying chocolate curls and warm light.
Yes. The idea of fleeting beauty combines easily with love, loss and cherishing what does not last.
Focus on three elements: flying chocolate curls, gold ribbons and warm light, all in a deep brown palette.