While scrolling through my Facebook a video about a student cracking open a geode intrigued me. What made it, even more, interesting was that the geode was edible. Talk about mind-blowing.

Twenty-year-old Alex Yeatts and 22-year-old Abby Wilcox were in a chocolate making class as pastry students at the Culinary Institute of America. They decided to make chocolate geodes that their professor Peter Greweling had made and wanted to go about creating their own.

The chef challenged them to figure out the process on their own using their knowledge of chocolate and sugar chemistry. With the guidance of their chef, they made GIANT sparkling chocolate geodes.

The largest of the geodes was over 50 pounds. The crystals are actually similar to rock candy that you could make at home. They used concentrated sugar syrup in beautiful purple and orange hues.

Six months later, in February 2017, they cracked open their collection of 12 geodes of varying sizes with spectacular results.

The reveal was all the more promising because Alex and Abby had spent the previous six months turning, rotating, and tending carefully to the eggs but had no idea what the crystals would ultimately look like.

“During the process, you don’t really know what’s going on inside the eggs, you know they’re growing, but you don’t really know what they’re gonna look like until you crack them open,” said Yeatts.

Chocolate Geode