Displayed until January 20, the statement noted that the exhibit, which is 2.5-metres long and weighs 100 kg, was moulded using couverture (meaning “covering” in French) chocolate and is presented by the museum in conjunction with integrated resort (IR) operator Wynn Resorts. It is located at the Exhibit Zone of Formula 3 Macau Grand Prix on the first floor.
Wikipedia notes that Couverture chocolate is a class of high-quality chocolate that contains a higher percentage of cocoa butter than other chocolate which is precisely tempered, and is used by professionals for dipping, coating, moulding and garnishing.
The statement said that Tay, who has numerous international food art awards, moulded the chocolate with “360 hours of dedication of sophisticated craftsmanship”, while the carving process required precise temperature due to the higher proportion of cocoa butter in couverture.
The exhibit is among the series of activities launched by the museum in conjunction with several integrated resort operators that are themed around the MGP, among which was last week’s inauguration of “A Racing Legacy – Drivers’ Collection Exhibition”.
Activities such as a new book on karting history and sessions with drivers and their teams, as well as a virtual reality (VR) installation are set to be launched, the statement added.
The museum is open from 10 a.m. to 6 p.m. and is closed on Tuesdays. Ticketing and more information can be found on mgpm.macaotourism.gov.mo/en.
This handout photo taken and provided by the Macau Government Tourism Office (MGTO) shows the Wynn Special Chocolate F1 displayed at the Macau Grand Prix Museum (MGP).
