
The sculptor Elena Climent used a total of 420kg of milk and chocolate. In a room of about 20 square meters, a chocolate version of all the items including flowers and other decorations was produced. 40% used dark chocolate, 40% used milk chocolate, and the rest was white chocolate.
Elena Climent said that chocolate can be sculptured at 22-24 degrees and then lowered in temperature after molding.
On November 18th, this room was officially opened to tourists, and the people onlookers had the privilege of tasting one of them.
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