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