Beiruting News

Beirut, November 2012: Gefinor Rotana's section at Chocol'Art in Beirut Souks this year gained fame and popularity through a large number of visitors during its participation in 'Chocol'Art at the Movies'.



Charlie Chaplin was the star of the show, stepping out from the world of comic film and attracting visitors with his iconic black hat and charming smile. The admiration was clear on surrounding faces when they saw this close-to-heart comic character, specially made ofchocolate by Gefinor Rotana's Pastry Chef, Richard Makhoul. Also on display was an extensive range of the most delicious and scrumptious chocolate and candy bars prepared by Executive Chef Jean Makhoul who added his creative and expert touches to the pieces alongside aluscious chocolate fountain that invited visitors to devour in it.



Chef Richard Makhoul, a bronze medal winner at HORECA 2012 attributed for his impressive mermaid sculpture, had taken 10 full days to prepare his 'Charlie Chaplin' masterpiece, using approximately 90 kilograms of chocolate.

Commenting on the occasion, Mr. Mark Timbrell, General Manager of Gefinor Rotana, said, "We are pleased to have participated at such a grand event alongside a large number of hospitality, tourism, nutritional and art specialist, to dedicate our efforts in serving a noble cause, a cause for childhood, in collaboration with "Brave Heart" who have been working on sourcing funds for treating children with congenital heart disease."  

He added, "Since 'Cinema' was this year's theme at the exhibition, we chose Charlie Chaplin because of the special place he has in the hearts of children and adults alike. The result was simply astounding!"


It is also worth mentioning that "Chocol'Art at the Movies" was held for the second time in Beirut and aims to advocate social issues, donating all its proceeds this year to the 'Brave Heart' association. The exhibition succeeded at bringing together a large number of specialists and experts in the hospitality and art industries, driving them to innovate...with a chocolate base.