{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Choc art and wacky flavours sweet success at show' data-url='/boclips/videos/5c54d634d8eafeecae201d5f' data-video-url='/boclips/videos/5c54d634d8eafeecae201d5f' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nChoc art and wacky flavours sweet success at show\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLEADIN:              Famed artworks by the likes of Picasso, Da Vinci and Van Gogh's are being re-imagined in chocolate form at London's Chocolate Show.              Experts say master chocolatiers are getting much more experimental,...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEADIN:\u003cbr/\u003e              Famed artworks by the likes of Picasso, Da Vinci and Van Gogh's are being re-imagined in chocolate form at London's Chocolate Show.\u003cbr/\u003e              Experts say master chocolatiers are getting much more experimental, crafting wild and wacky flavourings such as beef, brie or basil.\u003cbr/\u003e              STORYLINE:\u003cbr/\u003e              This recreation of Pablo Picasso's 'The Weeping Woman' looks good enough to eat - that's because it is.\u003cbr/\u003e              At London's The Chocolate Show, master chocolatiers are embracing their arty side, creating sweet tooth versions of famous works, including Da Vinci's 'Mona Lisa', 'The Scream' and Michelangelo's 'David.'\u003cbr/\u003e              The annual event's 'Choco L'ART' gallery features classic art pieces re-imagined entirely in chocolate.\u003cbr/\u003e              London-based Aneesh Popat from The Chocolatier used a combination of sponge and figure-painting to create his tasty 'Mona Lisa'. \u003cbr/\u003e              \"There's so much in here face and her eyes that to be honest - from me, from my experience of painting her - you could do the entire Mona Lisa, but just the eyes and the nose and just that look she has, if you don't get that on it just didn't work,\" says Popat.\u003cbr/\u003e              \"So, it the face that probably took 70 percent of the time, to be honest.\"\u003cbr/\u003e              There are also sugar-coated versions of Hokusai's 'Great Wave', Van Gogh's 'Starry Night and Klimt's 'The Kiss'.\u003cbr/\u003e              \"As a material it works like paint, for example, but then paint, you know, it doesn't snap, it doesn't break off, it's not an issue if there's too much heat or cold or damp,\" says Popat.\u003cbr/\u003e              \"So that's a real big issue. It's about painting with it knowing that it needs to finish in a physical format as well as just looking right. So that's the hardest thing with chocolate.\"\u003cbr/\u003e              Hotel Chocolat is making a statement with this chocolate version of anonymous artist Banksy's 'Balloon Girl.'\u003cbr/\u003e              It took around three weeks to make and weighs about 120 kilos.\u003cbr/\u003e              Named 'Cocoa Girl,' the towering chocolate artwork is engraved with the words 'Cheap Sugar' across it. \u003cbr/\u003e              It's intended to encourage shoppers not to buy chocolate made using cheap ingredients, additives or preservatives.\u003cbr/\u003e              \"It says cheap sugar strapped across the whole of the area with a big cross through and a kind of graffiti edge,\" explains Marisa Rowlatt from Hotel Chocolat.\u003cbr/\u003e              \"So, this is for us not really to replicate something like for like as some of the other chocolatiers have opted to do, but it's about us, a statement piece, making sure people are buying the very best chocolate with the best ingredients and very little sugar.\"\u003cbr/\u003e              The Chocolate Show at London's Kensington Olympia convention centre is set welcome over 20,000 visitors over three days.\u003cbr/\u003e              This year's event, its fifth anniversary edition, is playing host to over 100 fine chocolatiers, chocolate companies, pastry makers and artisans.\u003cbr/\u003e              \"People are getting way more experimental, way more adventurous, way more savvy in the way they buy and ask for chocolate,\" says master chocolatier Paul A. Young.\u003cbr/\u003e              \"The days of milk, white and dark are gone. It is all about the origin, the bean, the variety, how long it's been roasted, ground and what we do with it as chocolatiers.\"\u003cbr/\u003e              Many, like Paul A. Young, are touting unique and untraditional chocolate flavours like Pickled Walnut and Goats' Cheese or Marmite.\u003cbr/\u003e              Young is particularly proud of his beef dripping caramel chocolate.\u003cbr/\u003e              \"The thing that I get a kick from isn't that I've made a beef dripping caramel, it's that somebody comes up and says; 'I wouldn't normally buy it. Should I try it? What's it taste like? I'll try one, '\" says Young.\u003cbr/\u003e              Chocolate Show visitor Nettie Oakley-Prior says it reminds her of beef meals with her family - of course, the addition of caramel and chocolate is a new one.\u003cbr/\u003e              \"It reminded me of my parents, when I lived at home years ago and the flavour from the beef dripping on my piece of bread or my toast, actually,\" she says.\u003cbr/\u003e              \"But it was amazing flavour. The beef dripping just comes through, it just lingers there for quite a while. But it is an amazing chocolate.\"\u003cbr/\u003e              London-based Fifth Dimension is similarly touting some wild and wacky chocolate flavours, including wholegrain mustard, basil, and brie.\u003cbr/\u003e              \"Why shouldn't it work really? It works because the flavours actually work well together,\" says Russell Pullan from Fifth Dimension Chocolates.\u003cbr/\u003e              \"When you understand how to put flavours together, so you've got the chocolate, you've got the brie, maybe a little bit of acidity some way, it's just balancing the flavours out. \u003cbr/\u003e              \"It was actually a very difficult one for me to make, it's taken me three years to get the brie one right, that I'm happy selling it to people, so people can enjoy it.\"\u003cbr/\u003e              Like many of us, visitor Esther Rowe doesn't normally pair cheese and chocolate together, but she says it tastes great.\u003cbr/\u003e              \"I wouldn't put cheese and chocolate together normally, but this works. So yes, very surprising,\" she says.\u003cbr/\u003e              The Chocolate Show London runs 13-15 October 2017.\u003cbr/\u003e            \u003cbr/\u003e\u003cbr/\u003e              London, UK - 13 October 2017\u003cbr/\u003e              1. Various of 'The Weeping Woman' by Pablo Picasso, recreated in chocolate by Sandrine May, Madame Oiseau Fine Chocolates\u003cbr/\u003e              2. Various of 'Mona Lisa' by Leonardo da Vinci, recreated in chocolate by Aneesh Popat\u003cbr/\u003e              3. Various of 'The Scream' by Edvard Munch, recreated in chocolate by Zara Snell, Winchester Fine Chocolates\u003cbr/\u003e              4. Various of 'David' statue\u003cbr/\u003e              5. Setup shot of Aneesh Popat, The Chocolatier, looking at 'Mona Lisa'\u003cbr/\u003e              6. Pan right from 'David' statue to Popat\u003cbr/\u003e              7. Pull focus of 'Mona Lisa'\u003cbr/\u003e              8. SOUNDBITE (English) Aneesh Popat, The Chocolatier:\u003cbr/\u003e              \"There's so much in here face and her eyes that to be honest - from me, from my experience of painting her - you could do the entire Mona Lisa, but just the eyes and the nose and just that look she has, if you don't get that on it just didn't work. So, it the face that probably took 70 percent of the time, to be honest.\"\u003cbr/\u003e              9. Various of 'The Great Wave' by Hokusai, recreated in chocolate by Karen Waller, Rococo Chocolates\u003cbr/\u003e              10. Various of 'The Starry Night' by Vincent Van Gogh, recreated in chocolate by Paul Hum, Paul A. Young Fine Chocolates\u003cbr/\u003e              11. Various of 'The Kiss' by Gustav Klimt, recreated in chocolate by Hayley Parker, Paul A. Young Fine Chocolates\u003cbr/\u003e              12. Various of chocolate artworks on display at The Chocolate Show\u003cbr/\u003e              13. SOUNDBITE (English) Aneesh Popat, The Chocolatier:\u003cbr/\u003e              \"As a material it works like paint, for example, but then paint, you know, it doesn't snap, it doesn't break off, it's not an issue if there's too much heat or cold or damp. So that's a real big issue. It's about painting with it knowing that it needs to finish in a physical format as well as just looking right. So that's the hardest thing with chocolate.\"\u003cbr/\u003e              14. Pan right from sign, reading (English) 'Chocol art' to chocolate artworks\u003cbr/\u003e              15. Pan right to 'Balloon Girl' by Banksy, recreated in chocolate by Hotel Chocolat\u003cbr/\u003e              16. Close of sign, reading (English): 'Cocoa Girl'\u003cbr/\u003e              17. Various of 'Balloon Girl' by Banksy, recreated in chocolate by Hotel Chocolat\u003cbr/\u003e              18. SOUNDBITE (English) Marisa Rowlatt, Hotel Chocolat:\u003cbr/\u003e              \"It says cheap sugar strapped across the whole of the area with a big cross through and a kind of graffiti edge. So, this is for us not really to replicate something like for like as some of the other chocolatiers have opted to do, but it's about us, a statement piece, making sure people are buying the very best chocolate with the best ingredients and very little sugar.\"\u003cbr/\u003e              19. Tilt down to The Chocolate Show\u003cbr/\u003e              20. Various of Paul A. Young The Chocolatier booth\u003cbr/\u003e              21. SOUNDBITE (English) Paul A. Young, Master Chocolatier:\u003cbr/\u003e              \"People are getting way more experimental, way more adventurous, way more savvy in the way they buy and ask for chocolate. The days of milk, white and dark are gone. It is all about the origin, the bean, the variety, how long it's been roasted, ground and what we do with it as chocolatiers.\"\u003cbr/\u003e              22. Pan of chocolates on display\u003cbr/\u003e              23. Close of sign, reading (English): 'Pickled Walnut and Goats' Cheese'\u003cbr/\u003e              24. Pull focus of Pickled Walnut and Goats' Cheese chocolates\u003cbr/\u003e              25. Tilt up from sign, reading (English): 'Marmite' to Marmite chocolates\u003cbr/\u003e              26. Close of visitor picking up piece of brownie\u003cbr/\u003e              27. Mid of visitor eating brownie\u003cbr/\u003e              28. SOUNDBITE (English) Paul A. Young, Master Chocolatier:\u003cbr/\u003e              \"The thing that I get a kick from isn't that I've made a beef dripping caramel, it's that somebody comes up and says; 'I wouldn't normally buy it. Should I try it? What's it taste like? I'll try one.'\"\u003cbr/\u003e              29. Close of Nettie Oakley-Prior, Visitor, picking up beef dripping caramel chocolate\u003cbr/\u003e              30. Mid of Oakley-Prior eating beef dripping caramel chocolate\u003cbr/\u003e              31. Pan right form Young to Oakley-Prior\u003cbr/\u003e              32. Close of Oakley-Prior holding half-eaten beef dripping caramel chocolate\u003cbr/\u003e              33. SOUNDBITE (English) Nettie Oakley-Prior, Visitor:\u003cbr/\u003e              \"It reminded me of my parents, when I lived at home years ago and the flavour from the beef dripping on my piece of bread or my toast, actually. But it was amazing flavour. The beef dripping just comes through, it just lingers there for quite a while. But it is an amazing chocolate.\"\u003cbr/\u003e              34. Setup shot of Russell Pullan, Fifth Dimension Chocolates, at booth\u003cbr/\u003e              35. Pan right of chocolates on display\u003cbr/\u003e              36. Tilt up from sign, reading (English): 'Whole Grain Mustard' to Whole Grain Mustard chocolates\u003cbr/\u003e              37. Mid of signs, reading (English) 'Mint \u0026amp; Miso' and 'Basil'\u003cbr/\u003e              38. Close of Basil chocolates\u003cbr/\u003e              39. Close of sign, reading (English): 'Blackcurrant \u0026amp; Pernod' \u003cbr/\u003e              40. Pull focus of Blackcurrant \u0026amp; Pernod chocolates\u003cbr/\u003e              41. Pull focus from sign, reading (English) 'Brie' to Brie chocolates\u003cbr/\u003e              42. Mid of visitor eating brie chocolate\u003cbr/\u003e              UPSOUND (English): \"It's a lot nicer than I thought it would be.\"\u003cbr/\u003e              43. Close of visitor holding half-eaten brie chocolate\u003cbr/\u003e              44. SOUNDBITE (English) Russell Pullan, Fifth Dimension Chocolates:\u003cbr/\u003e              \"Why shouldn't it work really? It works because the flavours actually work well together. When you understand how to put flavours together, so you've got the chocolate, you've got the brie, maybe a little bit of acidity some way, it's just balancing the flavours out. It was actually a very difficult one for me to make, it's taken me three years to get the brie one right, that I'm happy selling it to people, so people can enjoy it.\"\u003cbr/\u003e              45. Close of Esther Rowe, Visitor, picking up brie chocolate\u003cbr/\u003e              46. Mid of Rowe eating brie chocolate\u003cbr/\u003e              47. Close of Rowe holding half-eaten brie chocolate\u003cbr/\u003e              48. SOUNDBITE (English) Esther Rowe, Visitor:\u003cbr/\u003e              \"I wouldn't put cheese and chocolate together normally, but this works. So yes, very surprising.\"\u003cbr/\u003e              49. Various of chocolate shoes on display\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" role=\"img\"\u003e\u003ci class=\"fa-solid fa-star text-action\" aria-hidden=\"true\"\u003e\u003c/i\u003e\u003ci 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class='relative container mx-auto' id='lp-boclips-visitor-thumbnail'\u003e\n\u003ca class=\"block\" data-html=\"true\" data-placement=\"bottom\" data-trigger=\"click\" data-content=\"\u003cdiv class=\u0026quot;text-center py-2\u0026quot;\u003e\u003ca class=\u0026quot;bold\u0026quot; href=\u0026quot;/auth/users/sign_in\u0026quot;\u003eSign in\u003c/a\u003e or \u003ca class=\u0026quot;bold text-danger\u0026quot; data-posthog-event=\u0026quot;Signup: LP Signup Activity\u0026quot; data-posthog-location=\u0026quot;body_link_boclips\u0026quot; data-remote=\u0026quot;true\u0026quot; href=\u0026quot;/subscription/new\u0026quot;\u003eJoin Now\u003c/a\u003e\u003c/div\u003e\" data-title=\"Get Full Access\" data-container=\"body\" rel=\"popover\" tabindex=\"0\" aria-label=\"Play video: Choc art and wacky flavours sweet success at show\" href=\"/subscription/new\"\u003e\u003cimg class=\"resource-img img-thumbnail img-responsive z-10 lp-boclips-thumbnail w-full h-full lozad\" alt=\"Choc art and 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