News Archive
Waiting for… CioccolaTÒ 2006 (more enticing previews)
24 January 2006
CREATIVE CHOCOLATE
Chocolating
A moment for the little ones. Get-togethers will be organised in the Chocolate Factory where the little ones can be found “chocolating" with moulds and forms for making their own chocolates. A master chocolate chef will tell them about the history of chocolate.
Chocolate words
Narrating the curious history of chocolate production, from the cultivation of the plants to the packaging and sale of chocolate bars is the objective of the storytelling session for this edition of CioccolaTÒ, in collaboration with the Holden School. A story of research and documentation by some students, guided by a tutor, who will write and read a series of tales about the processing of the "food of the gods".
Chocolate on display
A special stand in Piazza San Carlo and in collaboration with the CNA, featuring a tasting of Turin’s typical chocolate specialities, like Gianduiotti, chocolates, pralines, cakes, biscuits, and wines to complement chocolate products, all enhanced by an exhibition of works created by master chocolate chefs according to projects proposed by Turinese food designers. Next to the works there will be an exhibit of a series of ideas conceived by ADI, subject to executive evolution, engineering, and commercialization by chocolate companies of the chocolate district.
CHOCO–LAB
The taste boutique and Slowfood laboratory
These have always been the key events of the festival.
This year they will be even more spectacular: beginning with a set location at the Caffè Torino, where in addition to splendid meetings/tastings of international calibre organized in collaboration with SLOWFOOD, the public will also be offered a series of appointments to be enjoyed by anyone willing to take the time to participate.
Chocolate in the kitchen
A prestigious innovation featuring the collaboration of the Centre Culturel Français.
A leading French chef and the celebrated chef De Bondt will present their artwork and the use of cocoa and chocolate in the kitchen. Two appointments that will culminate in two extraordinary dinners.
CioccolaTÒ conventions
An important convention at Atrium, Food and Chocolate – Cake Design, "New opportunities in Food Design in Piedmont, in Italy, and abroad.”
The designation of Turin as the design capital of 2008 is the perfect occasion to promote our business system. Food design is a new specialization that has emerged over recent years and may become an important factor in promoting Piedmont as a home for businesses.
The convention program, coordinated by the CNA, will include the intervention of designers who represent the ADI and the IAD (Istituto di Arte Applicata e Design).
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