Bompas & Parr built a five tonne Chocolate Waterfall in London pulling together
their favorite beans from around the world to create their first house blend.
Visitors donned a protective suit before visiting a chocolate waterfall flowing at
a rate of 12,000 litres per hour before bottling their own chocolate elixir to take
away. Dr Rachel Edwards-Stuart, food technologist and flavour expert helped develop the recipe.
Chocolate Waterfall Whiteleys Shopping Centre, London, April 2011
Photographs: Ann Charlott Ommedal