Chocolate was subjected to 3-D printing, laser cutting, spraying and much more until the duo, inspired by Marcel Duchamp's chocolate grinder, ultimately came up with the idea of scraping the top of a piece of chocolate by adapting a machine used mainly in Switzerland as a cheese slicer. Together with the chocolatiers from Confiserie Rafael Mutter, Studio Wieki Somers produced large cylindrical blocks of chocolate weighing 100 kilos. Shaving off delicate rosettes from the top with a crank-turned blade reveals various patterns that are integrated into the blocks using different types of chocolate.
By turning the mill, the audience become witness to a kaleidoscopic effect in which an african bobo masks emerge, which cocoa-bean pickers believe have a special power to bring a good harvest.
Italian football legends don't come much bigger than Alessandro Del Piero. Fine Dining Lovers spoke to the former Juventus star and World Cup winner about his career, his love of food, and running his N10 restaurant in Los Angeles during the pandemic.
The long-awaited, rescheduled UEFA Euro2020 football championships are upon us, and to whet your appetite, we have selected our starting XI of the best restaurants in the world owned by footballers. See who made our first-team.