Lagerfeld unveils chocolate hotel suite

Fashion icon Karl Lagerfeld unveiled on Thursday, a hotel suite that is bound to get deliciously satisfying reviews from guests thanks to the fact that it is made entirely from chocolate.

Lagerfeld, head designer of fashion house Chanel, teamed up with French master chocolatier Patrick Roger to create the room.

Lagerfeld designed all the elements of the room, which Roger then sculpted from 10 tonnes of chocolate.

The room contains a desk, a lamp and a sculpted figure of Lagerfeld's favourite muse, model Baptise Giabiconi draped on a chocolate bed and holding a chocolate ice cream bar.

Roger, known for his innovative chocolate creations such as giant chocolate Christmas trees, said what attracted him to working with Lagerfeld was his passion for detail.

'What is important is precision, exactness and that's also why I decided to join forces with Karl (Lagerfeld) because it allows us to push our work even further, to be even more precise, and that is priceless,' said Patrick Roger.

The event was organised by a famous Ice-cream brand to promote a new chocolate ice-cream.


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Source: Sky News Australia

Photo: Reuters

Chocolate-Powered F3 Racer Takes Victory Lap for Innovation

With a steering wheel partly made with carrot pulp and an engine fueled by waste chocolate and vegetable oil, the WorldFirst Formula 3 race car made quite a splash when it was unveiled two years ago.

Since then, the car has garnered accolades and spawned research partnerships with universities, race teams and traditional car companies. Test laps revealed the car could drive wheel-to-wheel with its conventional Formula 3 counterparts. There is even a company working on commercializing that chocolate biodiesel.

All in all, the edible car said to reach 60 miles per hour in 2.5 seconds has caught the imagination of the public on both sides of the pond, ranging from students to motorsport enthusiasts. As recently as last week, the WorldFirst Formula 3 race car -- nicknamed Lola -- thrilled a crowd of 150,000 at an event in the U.K., according to Kerry Kirwan, who lead the team from the University of Warwick that designed and built the car.

"We were absolutely gobsmacked," Kirwan said of the response to the car. "I think none of us expected this to be the success it was."

Time Magazine named the car one of the Top Inventions of 2009. The same year, the British Science Association chose Kirwan for its Isambard Kingdom Brunel Award Lecture on how the team developed the WorldFirst Formula 3 car, which reportedly took nine months at a cost of £200,000. The car was exhibited at the fifth annual MIT Energy Conference last year.

The car has also showed promise on the track. In a phone interview this week, Kirwan described how the team took the car to the Brands Hatch racing circuit to compete in a much-anticipated race. A paperwork snafu derailed their plans but the car was able to run some practice laps, coming in 0.2 seconds behind the polesitter that day, or the car with the fastest qualifying speed. And that was with a full tank of biodeisel.

"I suspect we would have been pole if we were lighter and could have actually done it," Kirwan said.


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Source and photo: GreenBiz

Royal wedding cake: eight tiers of frosted fruitcake goodness

Dying to see the royal wedding cake? There it is, to the left, in all its eight-tiered, fruitcake glory.

Prince William and Kate Middleton, as we knew her Friday morning, were to cut the wedding cake as the duke and duchess of Cambridge at the queen's lunchtime reception at Buckingham Palace.

The wedding cake, designed by Fiona Cairns, was accompanied by a chocolate biscuit cake that William had requested made from a royal family recipe.

Garland on the cake matched architectural garland in the room, and each of the many varieties of flowers decorating the cake carried a specific meaning.

The wedding cake was made up of 17 individual fruitcakes, with 12 forming the base. The cake was then decorated with cream and white icing using the Joseph Lambeth technique.


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Source and Photo: LA Times Blog