Dolce Torino al cioccolato

Autore: Kaiyue Xie 

CV: Master’s Degree in the two-year specialist program of the School of Decoration, Public Art course

Tutor: Monica Saccomandi

Dolce Torino al cioccolato

At the center is a chocolate egg, an invention born in Turin, surrounded by typical chocolate pastry creations, a piping syringe for decorations, fresh and roasted cocoa beans, and a traditional hot chocolate set.

The composition evokes everyday and social moments: from a small morning breakfast to a simple afternoon snack, around a pastry shop table, on a weekly day of rest, during both religious and secular holidays, and on special occasions. The fresh and roasted cocoa beans symbolize the complex phases of cocoa processing carried out in distant countries, often under exploitative labor conditions, including child labor.

The intention is to offer viewers a way to recall the emotion of a cherished event, whether recent or distant, through one or more elements in the composition, from a simple chocolate or cream puff to a slice of cake or a cup of hot chocolate