The Macao Grand Prix Museum has opened a new exhibition featuring a supercar sculpture made entirely of chocolate.
The installation, which will be on display until November 16, was created by Swiss artist Saiff Vasarhelyi and Wynn pastry chef Bob Tay over more than 300 hours.
The piece measures 2.9 meters in length and weighs approximately 100 kilograms.
Swiss artist Vasarhelyi, known for creating custom gear for top F1 teams, collaborated with award-winning Wynn pastry chef Tay on the chocolate supercar installation.
This exhibition represents a continuation of the museum’s collaboration with Wynn, following the success of last year’s Special Chocolate F1 car display.
The current installation is designed to engage multiple senses, as the scent of chocolate is detectable near the sculpture.
The chocolate supercar is one of several temporary exhibitions at the museum, which also features an ongoing display of Pirelli racing tires.
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