Friday, December 24, 2010
  Tallest Chocolate Christmas Tree: Patrick Roger set world record
 PARIS, France-- Patrick Rogerunveiled a massive 32-foot-tall, 8-thousand pounds (4-ton) chocolate Christmas tree in his studio in in Sceaux, south of Paris - setting the new world record for the Tallest Chocolate Christmas Tree .

  Photo: French chocolate maker Patrick Roger poses next to his new creation, a 32-foot-high chocolate Christmas tree in Sceaux, south of Paris.
  Photo by: Michel Euler/AP   ( enlarge photo )

  The World's Tallest Chocolate Christmas Tree, which took a month to make and used $45,000 worth of 65 percent dark chocolate, attracted worldwide media attention and established him as the hot new name in large-scale chocolate sculpting.

   He announced that it had all been done for charity, auctioning off parts of the tree and donating proceeds to an organization that studies neuromuscular disease.

  Patrick Roger is one of France's most famous chocolatiers. He was named best French artisan-chocolatier in 2000, an award for professionals combining art and taste and proving to be worthy representatives of French gastronomy.
  Roger's laboratory also features a wide range of other chocolate sculptures, including small Santas and reindeers.

   The previous world record for the Tallest Chocolate Christmas Tree was set by Alain Roby, 54, who constructed a 22-foot-tall chocolate Christmas tree for a holiday display in a Hong Kong shopping center.
   Though the work was never submitted to Guinness World Records for recognition, it nonetheless stood beside a vertical banner that proudly declared it a "New World Record."

The Guinness World Record for the largest chocolate bar weighed 4,410 kg (9,722.39 lb) and was made by Armenian-Canadian JV "Grand Candy" Co Ltd, in Yerevan, Armenia.

   Guinness World Records also recognized the largest chocolate sculpture, which weighted 4,870 kg (10,736.5 lb), measured 1.5 m (4 ft 11 in) in height, 2.5 m (8 ft 2 in) in width and 1.2 m ( 3 ft 11 in) in depth and was created by Mirco Della Vecchia (Italy).

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