The city of Barcelona is getting ready to receive one of the most important sporting events of the year: the America’s Cup. And in the midst of the expectation surrounding this sporting and technological competition, renowned pastry chef Christian Escribà has surprised everyone with a unique creation: a chocolate monkey whose design was inspired by the America’s Cup trophy.
This imposing sculpture, measuring 110 centimeters and weighing 30 kilograms, is a detailed replica of the competition trophy.
The master craftsman has succeeded in capturing every detail of the 100 guineas jar in this chocolate masterpiece. From the elegant shape to the intricate embellishments, the monkey captivates all onlookers with its beauty and precision.
The most impressive thing about this creation is that it is not only a visual display, but also a delight for the palate.
Despite its imposing appearance, the chocolate monkey is made with 70% dark chocolate from the renowned brand Chocovic de Vic. Escribà and his team spent 18 hours of hard work to bring this sweet sculpture to life, using advanced 3D manufacturing techniques to create the necessary molds.
Cup trophy turned into chocolate monkey
The chocolate monkey will be on display at the Gran Via store in Barcelona until the end of October 2024, coinciding with the end of the sporting event. This exhibition is not only a showcase of Christian Escribà’s talent and creativity, but also an opportunity to promote the culinary art and the Catalan pastry tradition.
In Escribà’s own words, this collaboration with the America’s Cup is a unique opportunity to participate in an event of great importance and international projection. He also highlights the importance of events like this to promote the city of Barcelona and show the world the diversity and excellence of its creators.
The chocolate monkey is not only a feast for the eyes, but also for the palate.
A complex process
For Escribà and his team, creating this sculpture was no easy task. With intricate details that faithfully reproduce the competition trophy, they had to employ a variety of techniques and materials, including resins, thermoforming and food gelatines. The dedication and effort is reflected in the more than 18 hours they dedicated to its elaboration.
The chocolate used in this work of art is 70% dark chocolate from the prestigious brand Chocovic de Vic, a choice that guarantees an exquisite taste and exceptional quality.
Escribà considered painting the chocolate silver to mimic the look of the original trophy, but finally opted to keep the brown color, thus respecting the Catalan tradition of the mona.
