"We're happy with how this one's turned out."
To make the bunny and his whimsical surroundings, Ms Waddington sculpted a frame from polystyrene and wire, which she covered with "at least 10kg of chocolate all up".
The chocolate has a high glucose content, giving it a putty-like texture.
"It's just like working with clay," she said.
"It tastes nice, too - like a mellow white chocolate."
Before applying the chocolate, Ms Waddington melts it in heated draws - called "melting tanks" - but first rolls it on a table top to cool it down.
"It needs to be about blood temperature - otherwise (the sculpture) melts away to nothing. It's best to use a marble or granite table, as it helps draw the heat away."
She painted the grass, flowers and toadstools with an oil-based powder, while the butterflies, made from solid chocolate, are decorated with icing by baker Marrisa Laken.
Although the bunny looks delicious, Ms Waddington doesn't recommend taking a bite.
"It's had my hands all over it - I wouldn't."
Ms Waddington studied art in high school, but has no formal artistic or baking qualifications.
She taught herself chocolate and speciality cake making by watching tutorials on YouTube and reading library books.
"I'm learning as I go.
"John and Monique (Kloeg) have been really encouraging in letting me do all the arty stuff."
She said the biggest creation she's worked on would be the dress made entirely of boiled sugar and icing, which won 10CC an award at last year's Bakery of the Year competition.
The bakery will also have a stall at the festival's market on Saturday, and is also competing in the Chocol'Art Cuisine Challenge, where the public votes on various eateries' chocolate creations.
-For more information on the Chocol'Art Festival go to www.chocolart.org.nz.
