- ALINARI COLLECTION
In the occasion of EXPO 2015 within the corner of the association and in the Theater Area of the Cluster Cocoa and Chocolate, was held the presentation of the images of the book “Dolce Amaro – Storia e storie dal cacao al cioccolato” curated by Francesco Di Palma (edited by Alinari). The Alinari Collection traces the hard working conditions in Ghana and Sao Tomé at the beginning of the nineteenth century in the plantations where it was in force the regime of slavery. In the images are reproduced also European manufacturing of the same period at the beginning of industrialization and the massification of chocolate.
- Project EXPO – FoodDesignLab – Università dei Sapori
25 Italian and International designer, selected in the most prestigious design schools of Europe, were hosted on March 21st at the University of Flavours of Perugia, member of The Chocolate Way, for a workshop that will culminate in the project “EXPO –FoodDesignLab” and simultaneously in the Temporary Restaurant.
Its purpose is to be a place equipped for experimentation on Food Design where invite companies, schools, institutions and events dedicated to realize workshops on food.
The project was born from the synergy between the ADI, the Industrial Design Association, the Centro Estero Umbria and the University of Flavours of Perugia.
The objective is to promote new services, processes and products to encourage constructive approaches between companies and designers, promoting the awareness that food design means producing effective solutions for the usability of food in specific contexts. Fundamental was the stop at the National Centre for Education and Culture of Umbria, between the actors of the project Expo.
The team visited the facility, the laboratories and the hi-tech equipment of the University of Flavours which has activated an important area of project development, UDS Professional. A workspace where have been patented and designed innovative solutions for the professional catering and that is having the approval of many manufacturers, artisans and agribusiness, combining the know-how of more subjects, thanks to the technical and professional opinion of chefs and designers of high level with the aim of diversifying the usability and functionality of the products, and improve the user experience.
In this occasion was also presented the project of design “Blueside” of the designer Francesco Paretti, the “Cioccolatiera” and the “Chicchera”.
“The cioccolatiera” is the is the synthesis of the knowledge and experience of three major excellence in
design, in food and in the processing of borosilicate glass, which have created a product representing the state of the art for the functions that it must perform.
“The cioccolatiera” is an object designed to realize and enjoy the best fondue chocolate, thanks to the fact that instead of using the flame to melt chocolate, is used the hot water in a sort of a water bath.
“The cioccolatiera” is completed by a coordinated set consisting of: fruit and sweets bowls in two different sizes, and other objects to make the best possible ‘”experience” of fondue chocolate and to decorate the table in the most elegant and functional way.
- National Institute Of Art for Ceramics “F. A. Grue ” – Municipality of Castelli
The Institute of Art hosted in 2014 the International Collection of Contemporary Ceramic Art, established in 1986 with the purpose of documenting the artistic world ceramic.
It was born as an idea, through the meetings of ceramists of different centers, also in occasion of participation at exhibitions, competitions, educational trips. It includes works (plastic experimentations and different objects ) by more than three hundred artists, among the major contemporary art of over fifty nations.
The collection opens an interesting window on the trends of contemporary production, ranging from a recovery of tradition and the avant-garde “postinformale”, but mostly it is open to continuous acquisitions, becoming a reference center for ceramic artists from all over the world.
- Museum Nigth fever in Bruxelles – Choco story Bruxelles – Route Belge du Chocolat
The Choco-Story Museum Brussels occasionally hosts temporary exhibitions which have a link with the chocolate and allow to raise a different audience.
Choco-Story participated at the Museum Night Fever this year (March 5, 2016), which brought together 17.000 people in an evening in Brussels. On this occasion, the museum was open until 1 am and proposed artistic animations around chocolate. Last year artists created chocolate graffiti, in 2016 tatoos were done on the visitors.
- Exhibition “Eros, Amour et Chocolat” – The Chocolate Way
The exhibition “Eros, Amour et Chocolat – Le Monde célèbre Saint Valentine”, inaugurated in 2014 during Saint Valentine’s Day in Terni, where the Saint was born, hosted in 2015 at the Museum “Les secrets du chocolat” and in 2016 at the ChocoStory Museum of Bruxelles, explain the historical and cultural diffusion of the cult of Saint Valentine Day and the diffusion of the design of the typical S. Valentine’s gifts.
- COUPE DE FRANCE DES JEUNES CHOCOLATIERS CONFISEURS
The Académie Française de la chocolaterie et de la confiserie organizes every year the Coupe de France, a competition of chocolate sculptures for young artists. The theme of this year was the four seasons of Vivaldi.
- International Chocolate Awards
The International Chocolate Awards is an independent competition recognizing excellence in fine chocolate making and in the products made with fine chocolate. As the World’s only fully independent international fine chocolate competition, we aim to support companies producing fine chocolate and chocolatiers, small companies and artisans working with fine chocolate. By helping these markets to grow and develop, we also aim to support the farmers that grow fine cacao.
Competitions are held in a growing number of countries and regions around the world, including Italy, the UK, USA, Germany, Scandinavia, Belgium Italy, Holland with more competitions added each year. Winners of the regional competitions are judged together at the World Final, which celebrates the best entries of the year. Entry to the Awards is by submission and is open for any consumer retail products that meet the quality criteria laid down in our rules. Our judges include a wide range of experts, tasters, pastry chefs, food journalists, bloggers, sommeliers, chefs and our Grand Jury.
The last edition of the International Chocolate awards was in the corner “Le Chocolat se reconte” during the last Salon du Chocolat de Bruxelles; the edition was a collaboration between the members of The Chocolate Way.
– Musical Accompainment
An example of creativity promotion of the Association was experiencing the music – chocolate combination with a musical accompaniment of the Itinerary based on historical traces of the moments of the development of chocolate in Europe, entitled “The soundtrack of the history of Chocolate – Exquisite Vibrations”.
The live performance of Umbria Ensamble was organizated during the final gala of Mirabilia Festival of the UNESCO SITES – Perugia
– MAGIC AND TRAVEL EVENTS
During the most important events are proposed animations around chocolate for young and adults: guided tours, magic animations, tastings and demonstrations.
- Historical research on European Ceramics
Antonio De Pompeis, President of the Federation of municipal museums in the Abruzzo region and Director of the Museum of Ceramics of Castelli, is developing an archival research through the inventory that was drawn up in the palaces of some European noble families belonging to Italy, France, Spain, Germany, to reconstruct the incredible spread that had the ceramics for hot chocolate produced in Castelli as “chicchere” in the seventeenth century. One of a very important examples of economics “Glocal” to justify the common development that some micro centers of Europeans craft production had from the fifteenth to the nineteenth century.