A bull will be charging through Calgary International (YYC), but it won’t be causing any damage.
The livestock, weighing in at nearly 1,100 pounds, will be made entirely of chocolate. It was sculpted for the 100-year anniversary of the Calgary Stampede by Chocolaterie Bernard Callebaut Maître Chocolatier Derrick Pho and Master Chocolatier Patrick Sr. The locally owned and operated chocolatier has donated the bull to the airport.
“Unveiling this amazing piece of chocolate to the millions of passengers and staff is a great way to kick off all the Stampede events at YYC,” says Jody Moseley, director of corporate communications and marketing for the Calgary Airport Authority. “Throughout the 10 days of Stampede, there will be contests, will have entertainment, and a sidewalk sale – definitely lots of Stampede things to see and do at YYC. It’s an exciting time of year and we are really happy to celebrate the 100th anniversary of the Stampede with Chocolaterie Bernard Callebaut.”
The bull will be on display through July 15 on the departure level in Kananaskis Hall, near the Concourse D departures area. It is a one-of-a-kind piece, made of 100% chocolate, and took 140 hours to construct and sculpt.
“As a local Calgary company, we wanted to offer unique tribute to the centennial year celebrations of the Calgary Stampede,” says Alana Antonelli, marketing manager for Chocolaterie Bernard Callebaut. “The airport is absolutely the perfect place to showcase the bull and we are delighted to be partnering with them.”
