"Museum lighting and display cases can obscure the true colors of artifacts," she explained. To ensure precision, Zou consults various sources and experiments with edible pigments to mimic the natural aging effects of ancient objects.

She must also consider texture and the original techniques used. To refine details that are difficult to observe in museum settings, Zou turns to an extensive reference book on traditional Chinese motifs, which she calls her "dictionary".

Crafting history

Her choice of materials varies depending on the artifact. While fondant is her usual medium, she used chocolate to replicate the Sword of Goujian, a notable piece from the Spring and Autumn Period (770-476 BC). Chocolate's naturally darker tone closely mirrors the original blade, but its fragility made the process tricky.

Zou researched chocolate's crystal structure and experimented with adding small amounts of glucose or water to make it more pliable for carving.

"Creating these desserts involves a lot of trial and error. Each step requires careful adjustments and thoughtful decisions," she said.

Zou also strives to highlight the craftsmanship behind the relics. While working on the sword, for example, she discovered that its intricate patterns weren't painted but engraved and filled with tin. To replicate this detail, she used chocolate as the inlay in her reproduction.

"The process feels like having a conversation with artisans from a thousand years ago," she said.