Sciocola', the Chocolate Festival, scheduled for Modena from 31 October to 3 November, a four days totally dedicated to the food of the gods, celebrate Michael Schumacher's 50th birthday by dedicating it to him a single-seater Ferrari F2004, the car with which Michael Schumacher won the 2004 world championship, entirely in chocolate and in real proportions. To create the imposing sculpture, the master chocolatier Mirco Della Vecchia, holder of several Guinness books, assisted by the artist from Arezzo Alessandro Marrone, used 20 quintals of chocolate. Della Vecchia is no stranger to 'titanic' undertakings. It was also him, last year, for the 2018 edition of Chocolà, who created the chocolate Monte Rushmore with the faces of Vasco Rossi, Enzo Ferrari, Luciano Pavarotti and Massimo Bottura.
“We are proud to be able to create this life-size sculpture of the F2004 single-seater – says Della Vecchia – in honor of Michael Schumacher but above all of Ferrari, in the year in which he returns to victory at the Monza circuit thanks to the champion Leclerc. A tribute to the past and we hope it will be a wish for the future of this great team that is Ferrari, internationally recognized as the most important brand in the world".
Chocolate Ferraris will be presented to the public and institutions on Friday 1 November together with the Scuderia Ferrari Club Modena "Enzo Ferrari". The chocolate was offered by Callebaut, one of the largest chocolate producers in Italy, and the finishing products were made available by Silea
Sciocola', meanwhile is preparing to receive dfrom 31 October to 3 November over 50 master chocolatiers and pastry chefs from all over Italy, and beyond, that will make chocolate in all its sweet variations appreciated and known, through more than 100 exhibition stands.
The theme of the 2019 edition is chocolate and sport
The theme of the 2019 edition will see the combination of chocolate and sport, a stimulating combination that will materialize in a series of events and appointments collecting the important heritage and territorial reality of the Motor Valley, of other national and local sporting expressions and deepening the advantages given by the inclusion of chocolate in the sportsman's diet.
On this front there is truly an embarrassment of choice. The artisan chocolatiers and pastry chefs will offer a rich variety of products, from the most traditional to the most sophisticated and innovative ones. From the classic cremini with truffles to the tonda gentile hazelnut from the Langhe, to the crunchy macarons. And there will also be decidedly curious proposals, such as pralines with Parmesan cheese or covered marrons. There will be unexpected proposals such as chocolate-based desserts in cooking jars but also ample space for the classics with liqueur dragées, rum cuneesi, chocolate liqueurs and Sangiovese cake. For lovers of healthy there will be organic and sugar-free chocolate, without forgetting the artisanal gluten-free chocolate.
There are also challenges on the calendar. The Serramazzoni School of Hotel and Catering will select eight talents from the pastry specialization course who will compete in unusual combinations with new colors and shapes, in front of a jury of experts.
Local products will be the colors of the palette with which Master Chocolatier Marisa Tognarelli will create and present the exclusive chocolate created for Sciocola' 2019 with tastings based on exclusive food and wine combinations of Modenese products and chocolate.
An interesting journey into taste will be the "CioccoYoga", with the master chocolatier Franco Pasquale, who will test precious types of chocolate... with his eyes closed!
The most curious will be able to enter a real "BeanToCiok chocolate factory" where master chocolatiers from Turin, with the help of specific machinery, will accompany the public in the artisanal process of creating the nectar of the gods, from the selection of cocoa beans, to the hand-making of the chocolate bars.
