Italian car racer Marco Fanti and his fellow instructors are reported to build the first world’s first full-sized Chocolate Igloo in the world for the Eurochocolate fair in Perugia, Italy. Fact provided by Fanti to Reuters points out that the chocolate igloo stands 1.65-metre-high, dome-shaped traditional Inuit shelter and is made of 330 dark chocolate bricks, weighing 10 kg each.
However, what appears to be a crumbling block in this chocolate igloo is keeping the 3.6- tonne chocolate igloo from melting until the last date of the fair, which has started on October 14 and is tentatively going to end on October 22.
Well the Chocolate igloo can be quite a manifestation in the chocolate fair, but all its majesty might melt like a snow igloo in a desert, if an alternate to securing the treat is not choked out immediately.
What is a matter of wonder is the ignorance of the sculptors of the chocolate igloo concerning the non-melting chocolate, developed this July by S.O. Ogunwolu and C.O. Jayeola, food scientists at the Cocoa Research Institute of Nigeria. The non-melting chocolate that claims to have the binding properties of cornstarch should have been a possible place of application in the chocolate bricks of Chocolate Igloo.