When pastry chefs are making chocolate paintings, which of the following is likely used for the canvas?

In the context of creating chocolate paintings, pastillage is an ideal medium to be used as a canvas due to its characteristics. Pastillage is a type of modeling paste that dries hard, allowing for a sturdy and stable surface on which chefs can paint with chocolate. Its rigidity makes it particularly suitable for detailed work, as it can hold intricate designs without warping or bending.

In contrast, while chocolate can be used directly for decoration, it does not serve well as a canvas for painting since it can melt or remain glossy, which may not provide the desired texture for detailed artwork. Marzipan and fondant, while also popular in pastry decoration, do not dry as hard as pastillage and could end up being too soft or prone to deformation over time, which would hinder the creation of a stable and long-lasting painting.