As if there wasn’t going to be enough chocolate around over the next couple of months, the Academy of Natural Sciences has an exhibit full
of it! Chocolate: The Exhibition traces
the intriguing story of this “food of the gods” from its origin as a unique
rainforest tree to the sensuous sweet millions of people crave today. Barter cacao seeds for goods in an Aztec
market, trace cacao’s journey across the Atlantic, and witness chocolate’s
transformation into a tantalizing treat through the addition of sugar. Explore chocolate’s impact on tropical
ecosystems, human cultures, and the global economy through a range of fun,
hands-on activities for all ages. Stand
under a life-size cacao tree and touch pods and seeds. Chocolate plus
science!
But this is a shoe blog, so instead of giving you chocolate
plus science, I give you chocolate plus shoes!
Yes, this lovely violet pump is chocolate! Hand-molded milk chocolate, to be exact,
dusted with lavender edible glitter dust.
Oh, and silver edible glitter dust on the inside, and on the feature at
the toe. Well done, Gayle’s Chocolates! How
could you even bring yourself to eat these?
(Good news: they have a shelf life of a year. Also good news: You get to keep and reuse the
plastic purse.) It clocks in at 3.5
pounds and seven inches tall. Find it at
Saks
for $45.
Another shoe and purse combo! This time from Charbonnel et Walker, and in dark instead of milk chocolate. The shoes are stamped with little daisies, which
are cute, and they measure five inches tall.
Yours for $15 from Bloomingdales.
Wow. Just…
wow. This chocolate heel is sort of
amazing. Just look at the beautiful
coral color, and all the glorious chocolate shells at the heel and toe! Starfish and conches and spirals and sand
dollars. I believe it’s milk chocolate
on the inside, and it’s just coated in white.
Really, it’s so beautiful… and you should check out the others available
on the site! That site is Three
Sisters Chocolate, by the way, and the shoes cost $80.
Chocolate: The Exhibition runs through January 24.
No comments:
Post a Comment