Tuesday, January 25, 2011
  Largest ice cream cone: Italian gelato experts sets world record
 RIMINI, Italy -- Italian gelato experts worked for 30 hours, using 160lbs of chocolate and 2,000 wafersto create a 2.81 meters tall ice cream cone - which sets the world record for the Largest ice cream cone.

  Photo: The World's Largest Ice Cream Cone.  (enlarge photo)

  The seven chefs unveiled the 10ft cone at the International ice Cream Fair in Rimini, Italy.

  "It is harder than it looks because you are working in freezing conditions to prevent it thawing out. But the really tough part was not eating it as you built it," said one of the team.

  There is no previous Guinness world record for the Largest ice cream cone.

  Guinness World Records also recognized the most ice cream cones prepared in one minute: 19. The world record is held by Mitch Cohen (USA) of Baskin-Robbins who broke the record on the Food Network TV show Paula's Party.

  Another Guinness world record is the largest ice cream sculpture, shaped like an 18th century ship, which weighed 925 kg (2,039.4 lb), used 1,715.54 litres (453.2 gal) of chocolate and vanilla ice cream and was created by Jacques Tokar, Antoine Tokar and Dreyer's Grand Ice Cream (all USA).

  The preparation of the cone require the use of 2,000 Proni wafers and 700 kilograms of Icam white chocolate to coat it inside, and the setting up of a special hardening silo, as well as a gigantic cone-holder in Plexiglas made for the historic occasion by Imar Engravers. The gelato, which weighed around 70 kilograms, was positioned on top of the cone.

  The mind behind this attempt was that of Mirco Della Vecchia. He led a team made up of seven artisans: gelato makers from CNA Alimentare and chocolatiers from the Fine Chocolate Organization. Thirty hours´ work was required to prepare the gelato.

   At the end, the World's Largest Ice Cream Cone was made up of five scoops, each with a diameter of fifty centimetres, of soft gelato, blast-frozen in polycarbonate moulds. The scoops of gelato were frozen for 24 hours in a cold cell and then placed on the cone and trimmed with black cherries and chocolate.

  The finishing work was completed in an enormous Costan cold room at a temperature of -20°. The gelato remained there on display for the duration of SIGEP.

  The ingredients for the preparation of the World's Largest Ice Cream Cone were all by Fabbri 1905, the Bologna company that is a key name in Italian confectionery and dessert history.
   The topping is based on the famous Amarena Fabbri, candied black cherries in syrup.
   The cream is based on a brand new recipe created by Fabbri prepared with white Base, Crostata Delipaste, Fabbri Crockoloso gianduia, Amarena Fabbri Marbling, Amarena Fabbri fruit and Granarolo fresh pasteurized milk.
  
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  Tuesday, January 25, 2011