Chocolate and art, that’s a good combination, don’t you think?
That is exactly the thought behind a new collaboration between the Montreal Museum of Fine Arts and Cacao Barry, the leading world-wide producer of chocolate. In a first event of its kind, a handful of specialized media were introduced to the new collaboration, which will explore the relationship between the world of applied arts and the one of culinary arts, in this case chocolate. What better way to do that than to match a Pop Art exhibit with a workshop on how to colour and assemble chocolate?
Our evening started with an informative guided tour around the Beyond Pop Art: Tom Wesselmann. The exhibit is a beautiful explosion of colours that will cheer you up and make you want to bring some of the pieces home. We were then lead into the museum’s kitchen where a delicious array of Christophe Morel chocolates was waiting for us. From bars to colourful spheres to pastel-hued caramel-filled chocolate macarons, we were ready – and very eager – to learn how to build our chocolate pieces.
The man himself had just gotten off a plane from France and headed straight for the event so it was his talented right-hand man, Adrien Marès, who, in a quick demo, went through the process of how to colour chocolate, pop art style. After giving us a a few more tips on how to “glue” and affix our pieces, we were ready to let our creative juices flow.
I chose to go with something minimal and a subdued colour scheme, not in sync at all with the colourful exhibit, but hey, I was finding my style! Working with chocolate while drinking bubbly and enjoying some delicious bites cooked in Cacao Barry’s Mycryo cocoa butter, now that’s my idea of a good time!
The Cacao Barry and MBAM partnership will take on a different chocolate theme at every new exhibit so stay tuned as I’m sure they will be delicious and beautiful.
Beyond Pop Art: Tom Wesselmann
Montreal Museum of Fine Arts
Jean-Noël Desmarais Pavilion
1380 Sherbrooke Street West
514 285 1600
The exhibit is on until October 7th, 2012
450 774 9131
Disclosure: Mycryo cocoa butter is one of my clients.