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62-480: Chocolate Room is an installation artwork by American artist Edward Ruscha . It consists of a room with walls covered in chocolate screen-printed on sheets of paper. It was first exhibited at the 35th Venice Biennial in 1970, where over the course of the exhibit the chocolate slowly melted, and had anti-war slogans and symbols carved into its sheets. It was closed after attracting large amounts of ants . Since 1995, it has been exhibited more than eight times, and

124-525: A coating for confectionery . Dark chocolate gained much of its reputation from an effort by French chocolatiers in the late 20th century to assert a preference for dark chocolate in the French national palate, over milk chocolate. As this palate was exported to other countries, such as the United States, the associated values of terroir , bean-to-bar chocolate making and gourmet chocolates followed. Due to

186-403: A "chocolate" flavor, while acidic compounds contributed more sweet flavors. Some of these compounds are the product of Maillard reactions . Some manufacturers age dark chocolate to improve flavor. This is done at a minimum for a few weeks, and it is debated whether ageing for more time is desirable. The antioxidants in cocoa solids are responsible for preserving chocolate; dark chocolate has

248-442: A broad range of everyday and natural materials, which are often chosen for their " evocative " qualities, as well as new media such as video , sound , performance , immersive virtual reality and the internet . Many installations are site-specific in that they are designed to exist only in the space for which they were created, appealing to qualities evident in a three-dimensional immersive medium. Artistic collectives such as

310-469: A genre during the 1990s, when artists became particularly interested in using the participation of the audiences to activate and reveal the meaning of the installation. With the improvement of technology over the years, artists are more able to explore outside of the boundaries that were never able to be explored by artists in the past. The media used are more experimental and bold; they are also usually cross media and may involve sensors, which plays on

372-722: A health food. As of 2018, Mars had funded more than 150 studies into cocoa flavanols since the 1980s. That year, they said they would no longer try to imply chocolate is a health food. A 2021 systematic review of the health effects of chocolate and cocoa found high-quality research had still not been performed to evaluate physiological outcomes. The only health effects observed were improvements in lipid profiles; control subjects showed no significant differences in terms of skin, cardiovascular , anthropometric , cognitive and quality of life outcomes. Chocolate, particularly dark chocolate, may contain appreciable levels of toxic heavy metals , such as cadmium , which may be present naturally in

434-499: A maximum daily intake of 4.1 micrograms of cadmium. A 2024 report analyzing dark chocolate and cocoa samples in the United States from 2014 to 2022 found that multiple samples exceeded Prop 65 levels for heavy metals: 43% of samples exceeding levels for lead, and 35% exceeding levels for cadmium. Dark chocolate is mainly a combination of chocolate liquor , cocoa butter and sugar . The basic process of making dark chocolate involves mixing, refining, conching and standardizing. In

496-469: A minimum of 14% dry non-fat cocoa solids. As of 2017, the United States Food and Drug Administration did not regulate a standard identity for dark chocolate, which had led to concerns that some products were made from vegetable fats and customers had been misled by health claims. During the 2010s, demand for high-cocoa dark chocolate increased in light of research linking the antioxidant content with

558-590: A nationwide campaign in France aimed to move the public to appreciate locally produced dark chocolates with sophisticated flavor. Taste makers and producers worked together to create flavor standards using concepts borrowed from wine connoisseurship. This was motivated by foreign firms capturing swathes of the French confectionary market at the expense of local chocolatiers. At the same time, high-quality dark chocolate began to be attributed psychoactive and possibly aphrodisiac qualities due to its theobromine content. In

620-472: A patent for the manufacturing process for making Dutch cocoa , removing cocoa butter from cocoa liquor, and creating the potential for mass production. In 1847, the first modern chocolate bar was created by the British chocolate maker Fry's , and over the next century it would be improved with a series of new techniques including conching and tempering . With the invention of the modern milk chocolate in 1875,

682-442: A reduced risk of cancer and cardiovascular health. As of 2019, demand for dark chocolate containing more than 70% cocoa, particularly using beans from a single-source, was increasing. France is considered the "home of dark chocolate", and the industry there uses the term Grand Cru to refer to particularly valued chocolates. As of 2018, retailers and dark chocolate manufacturers there received an equal portion of over two thirds of

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744-419: A shelf life of about two years, longer than milk chocolate. Dark chocolate can range in color from mahogany to black. Nutrients in dark chocolate include 46% carbohydrates , 43% fats , 8% protein , and 1% water (table). In a 100-gram ( 3 + 1 ⁄ 2 -ounce) reference serving, dark chocolate provides 2,500 kilojoules (600 kilocalories) of food energy , and is a rich source (defined as more than 20% of

806-424: Is a form of chocolate made of cocoa solids , cocoa butter and sugar . Without added sweetener, dark chocolate is known as bitter chocolate or unsweetened chocolate . Dark chocolate, above white and milk chocolate , is valued for claimed, albeit unsupported health benefits and for being a sophisticated choice of chocolate. Like milk and white chocolate, dark chocolate is used to make chocolate bars and as

868-423: Is desired, and the cocoa mass is a fine powder. Refining dark chocolate to be finer makes the cocoa flavor more intense, and the ideal particle size for dark chocolate has been identified as 35   μm. Dark chocolates with a higher cocoa mass require special accommodations here, as, with high portions of cocoa butter, there can be issues with the roller refining process. These accommodations can involve beginning

930-413: Is the easiest chocolate to handle in manufacturing. As long as the cocoa mass has been correctly milled , the refining process for dark chocolate is primarily about grinding down sugar. Refining primarily involves putting chocolate through a refiner machine, which carries the cocoa mass through large steel rollers set to varying widths, enveloping them in fat until the chocolate particles are as small as

992-646: The Daily Value , DV) of several dietary minerals , including copper , iron , magnesium , manganese , phosphorus , potassium , and zinc (table). While dark chocolate is popularly considered a health food, as of 2017, no high-quality clinical research had been conducted to evaluate the effects of compounds found in cocoa on physiological outcomes, such as blood pressure, for which only small (1–2 mmHg) changes resulted from short-term, high consumption of chocolate up to 105 grams and 670 milligrams of flavonols per day. Flavanols found in dark chocolate include

1054-484: The Exhibition Lab at New York's American Museum of Natural History created environments to showcase the natural world in as realistic a medium as possible. Likewise, Walt Disney Imagineering employed a similar philosophy when designing the multiple immersive spaces for Disneyland in 1955. Since its acceptance as a separate discipline, a number of institutions focusing on Installation art were created. These included

1116-612: The Mattress Factory , Pittsburgh, the Museum of Installation in London, and the Fairy Doors of Ann Arbor, MI , among others. Installation art came to prominence in the 1970s but its roots can be identified in earlier artists such as Marcel Duchamp and his use of the readymade and Kurt Schwitters ' Merz art objects, rather than more traditional craft based sculpture . The "intention" of

1178-574: The Smolin Gallery in New York. Installation as nomenclature for a specific form of art came into use fairly recently; its first use as documented by the Oxford English Dictionary was in 1969. It was coined in this context, in reference to a form of art that had arguably existed since prehistory but was not regarded as a discrete category until the mid-twentieth century. Allan Kaprow used

1240-494: The monomers catechin and epicatechin , and (to a lesser extent) the polymeric procyanidins , which remain under laboratory research. To consume enough cocoa flavanols for the presumed effects claimed in some limited studies requires eating at least around 4.75 ounces (135 g) of dark chocolate a day, which also involves intake of significant amounts of sugar and saturated fats. The chocolate industry, and in particular Mars, Inc. , has funded research to promote chocolate as

1302-400: The simulacrum or flawed statue : it neglects any ideal form in favor of optimizing its direct appearance to the observer. Installation art operates fully within the realm of sensory perception, in a sense "installing" the viewer into an artificial system with an appeal to his subjective perception as its ultimate goal. An interactive installation frequently involves the audience acting on

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1364-430: The 1990s, French flavor standards, having gained mass uptake, were exported to the United States. These standards, laid out in published guides and chocolate tastings, evoked terroir, bean varietals and estate growths. Chocolates with high cocoa content and novel flavors (such as pepper, ginger and fennel) were promoted. These chocolates were significantly more expensive than the chocolates that had previously consumed. By

1426-501: The Guatemala, was referred to as chocolate. After this area became a dominant producer of cacao in the later 16th century, chocolate became the word for all cacao drinks. Europeans adapted chocolate with Old World ingredients, including sugar , and after bringing it to Europe, it spread and became popular among the elite. Over the following centuries it became simpler and less spiced . In 1828, Coenraad Johannes van Houten received

1488-562: The La Paloma Fine Arts company, operated by the McPherson family. Until the 2023 New York exhibit, La Paloma had always used Hershey's chocolate bars, and in some of these the chocolate had bloomed , forming white discoloration on the sheets. In 2023, Chocolate Room was shown for an eighth time, now in New York as part of the "Now Then" exhibition at the Museum of Modern Art . In putting on

1550-537: The United States has also been attributed to a trend of consumers expanding preferences beyond traditional mass-produced chocolate. In the US, this growth has occurred at the expense of milk chocolate. A large percentage of chocolates sold by the Swiss chocolate maker Lindt are dark chocolate of varying cocoa solid percentages, including 70%, 85% and 90%. In a 2024 market research report entitled Dark Chocolate Market Research ,

1612-534: The artist is paramount in much later installation art whose roots lie in the conceptual art of the 1960s. This again is a departure from traditional sculpture which places its focus on form . Early non-Western installation art includes events staged by the Gutai group in Japan starting in 1954, which influenced American installation pioneers like Allan Kaprow . Wolf Vostell shows his installation 6 TV Dé-coll/age in 1963 at

1674-445: The authors identified various forms dark chocolate was sold in: bars , blocks, pieces, chunks, bonbons and as other confectionary items. Across these forms, it was consumed as a snack, and used by confectioners and in recipes. The report identified Europe as one of the largest producers and the market overall as having grown by over 8 percent since the previous year. About a third of sales were identified as from organic chocolate , and

1736-708: The book "Themes in Contemporary Art", it is suggested that "installations in the 1980s and 1990s were increasingly characterized by networks of operations involving the interaction among complex architectural settings, environmental sites and extensive use of everyday objects in ordinary contexts. With the advent of video in 1965, a concurrent strand of installation evolved through the use of new and ever-changing technologies, and what had been simple video installations expanded to include complex interactive, multimedia and virtual reality environments". In "Art and Objecthood", Michael Fried derisively labels art that acknowledges

1798-461: The conching process, for example by being conched in the same room as milk chocolate with neither enclosed, the dark chocolate can become undesirably thick and develop unpleasant flavors. During the final step of standardizing, emulsifiers such as lecithin or PGPR are added to improve texture. Some manufacturers add vanilla or vanillin as a flavoring. If it is needed to reach a desired yield or viscosity, more cocoa butter can be added, before

1860-447: The context of a book, the markings took on connotations of the written word. At the time he made Chocolate Room , he was working on the News, Mews, Pews, Brews, Stews & Dues exhibit, which consisted of six words, printed with substances such as axle grease and pie filling. Chocolate Room was created in the context of the intersection of concept art and pop art. At the time, stain painting

1922-409: The curious and eager viewer, still aware that they are in an exhibition setting and tentatively exploring the novel universe of the installation. The artist and critic Ilya Kabakov mentions this essential phenomenon in the introduction to his lectures "On the "Total" Installation": "[One] is simultaneously both a 'victim' and a viewer, who on the one hand surveys and evaluates the installation, and on

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1984-451: The domestication of the cacao tree over 5000 years ago, indigenous Americans began producing cacao beverages. While it is unclear when non-alcoholic cacao beverages were first consumed, some academics have claimed this occurred by 1650   BC. When the Spanish conquistadors first tasted chocolate around 1520, there were many different variations of cacao beverages, of which one, made in

2046-468: The exhibit, Ruscha and art dealer Brooke Alexander gathered large amounts of Nestlé chocolate paste, and in the Pavilion silk-screened chocolate onto 360 deluxe, handmade Fabriano sheets of paper (measuring 27.5 by 17.875 inches ( 69 + 7 ⁄ 8  cm ×  45 + 3 ⁄ 8  cm)) with printer William Weege . He then attached these sheets, four high, to the walls of a windowless room. The space

2108-803: The exhibition at the Museum of Modern Art )". The exhibit was ended prematurely, after it attracted an "army of ants". In 1995, curators Ann Goldstein and Anne Rorimer featured Chocolate Room in the "1965-1975: Reconsidering the Object of Art" survey of conceptual at the Museum of Contemporary Art, Los Angeles , the first time it had been exhibited since 1970. The museum acquired the work in December 2003 for an estimated US$ 1,500,000 (equivalent to $ 2,484,443 in 2023). As of 2023, Chocolate Room had been exhibited in Los Angeles, Palm Springs, Anchorage, Reno and Oklahoma City. All post-1995 exhibits had been installed by

2170-583: The exhibition, Ruscha did not prioritize being accurate to previous exhibits. In a description in the New York Times of the screen-printing process, members of the McPherson family maintain a pool of melted chocolate with reserves kept in double boilers. The rubber blade of the squeegee is drawn across the screen's mesh, leaving chocolate on the paper below. The sheets are hung on drying racks, each containing 0.2 pounds (90 g) of chocolate. The double boilers were abandoned when they proved to be too inexact, and

2232-459: The high cocoa percentage, dark chocolate can contain particularly high amounts of heavy metals such as lead and cadmium . As of 2024, the dark chocolate market was projected to grow by over 9% per annum for the next four years, particularly driven by growth in the European market. Dark chocolate has a particularly bitter and intense flavor, and compared to other types of chocolate , is reliant on

2294-464: The late 2000s, a preference for dark chocolate was seen as the sign of a "discriminating palate" in the United States. Dark chocolate is harder than milk chocolate, due to its particle size and fat and lecithin content. Dark chocolate has a more bitter and intense flavor than milk chocolate, due to a higher proportion of cocoa mass, which contains theobromine , caffeine , l-leucine , and catechin flavonoids . Compared to other types of chocolate,

2356-435: The line between "art" and "life"; Kaprow noted that "if we bypass 'art' and take nature itself as a model or point of departure, we may be able to devise a different kind of art... out of the sensory stuff of ordinary life". The conscious act of artistically addressing all the senses with regard to a total experience made a resounding debut in 1849 when Richard Wagner conceived of a Gesamtkunstwerk , or an operatic work for

2418-487: The margins generated across the cocoa supply chain for dark chocolate tablets. As of 2016, the dark chocolate market was concentrated more in Continental Europe than the United States and England. 31% of chocolate produced was dark chocolate. From 2005 to 2011, dark chocolate consumption in the US increased by 9% per annum. Beyond beliefs around the healthiness of dark chocolate, increased demand for dark chocolate in

2480-680: The market as influenced by the volatile cost of cocoa beans. Low-sugar dark chocolate is made by replacing sugar with maltitol , a sugar alcohol , which may be replaced with a fiber blend and stevia . According to Dark Chocolate Market Analysis , the markets for dark chocolates marketed as gluten-free and gourmet were growing. Those dark chocolates marketed as gourmet were identified as made using flavor cocoa , dried fruits , and using sugars such as coconut sugar . Other varieties of dark chocolate identified included artisanal, organic , milk and vegan chocolates. Nuts, cereals, creams, liqueurs and syrups can be added. Dark chocolates range in

2542-468: The mixing stage, chocolate liquor is combined in a melanger with sugar and some cocoa butter, mixing until a paste is formed. Milk fats are often added to dark chocolate to delay the formation of chocolate bloom ; dark chocolate containing 1–2% milk fat experiences a delay in blooming. Milk fats are also added by some manufacturers to slightly soften dark chocolate and allow for more flavor to be released. With its relatively low viscosity, dark chocolate

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2604-480: The mixture is subject to laboratory testing for particle size and food safety. If it meets these standards, it is pumped through fine screens to remove any agglomerates. When dark chocolate is tempered , the temperature regime is different to milk chocolate because of how milk fats impact the formation of crystal lattices. According to a 2000 European Union directive , dark chocolate must contain at minimum 18% cocoa butter, not less than 35% total dry cocoa solids and

2666-413: The more high-tech ChocoVision Revolation Delta were used instead. The installation at the "Now Then" exhibition was the first to use dark chocolate , chosen for its visual appeal. It also broke from a history of using Hershey bars to use Callebaut chocolate for the first time. LA Times art critic Christopher Knight criticized the exhibition for exhibiting the work in a room with two doors, allowing

2728-456: The new environment. What is common to nearly all installation art is a consideration of the experience in toto and the problems it may present, namely the constant conflict between disinterested criticism and sympathetic involvement. Television and video offer somewhat immersive experiences, but their unrelenting control over the rhythm of passing time and the arrangement of images precludes an intimately personal viewing experience. Ultimately,

2790-415: The only things a viewer can be assured of when experiencing the work are his own thoughts and preconceptions and the basic rules of space and time. All else may be molded by the artist's hands. The central importance of the subjective point of view when experiencing installation art, points toward a disregard for traditional Platonic image theory. In effect, the entire installation adopts the character of

2852-442: The other, follows those associations, recollections which arise in him[;] he is overcome by the intense atmosphere of the total illusion". Here installation art bestows an unprecedented importance on the observer's inclusion in that which he observes. The expectations and social habits that the viewer brings with him into the space of the installation will remain with him as he enters, to be either applied or negated once he has taken in

2914-678: The quality of cocoa beans is more important for flavor, and the most highly flavored cocoa butters are reserved for dark chocolates. Dark chocolate can exhibit burnt, chocolate, smoky, nutty and sour flavors, among others. These variations are particularly noticeable among dark chocolates using single-origin cocoa beans. While the appeal of the taste of sugary and milky milk chocolate is often immediately apparent, dark chocolate's more complex flavors can lead to it being more of an acquired taste. Dark chocolate contains 60 compounds contributing to its flavor, with 33 of these considered particularly important. Basic and neutral compounds are responsible for

2976-406: The quality of the cocoa beans and cocoa butter used as ingredients. Making dark chocolate involves a process of mixing, refining, conching , and standardizing. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market . Dark chocolate is also referred to as plain chocolate , and varieties include bittersweet , and semisweet chocolate . After

3038-447: The reaction to the audiences' movement when looking at the installations. By using virtual reality as a medium, immersive virtual reality art is probably the most deeply interactive form of art. By allowing the spectator to "visit" the representation, the artist creates "situations to live" vs "spectacle to watch". Contemporary installation organizations and museums Installation art Dark chocolate Dark chocolate

3100-520: The refining process with less cocoa mass, and only integrating the rest during the conching stage. Other alternatives include using cocoa powder or processing in a ball mill. Conching machines mix and knead a cocoa mass, changing the flavor and texture. More than for other types of chocolate, conching dark chocolate serves to remove undesirable flavors. Dark chocolate is conched at higher temperatures than other chocolates, between 158–180 °F (70–82 °C). If dark chocolate takes on moisture during

3162-560: The smell of chocolate to escape, and creating an "inert" experience. In contrast, he praised the 2024 exhibit of Now Then at the Los Angeles County Museum of Art (LACMA) for exhibiting the work in a room with one door, as it had been presented originally. In his review of the LACMA exhibition, he described a viewer being drawn in by the scent, and then being pushed out as the smell becomes "disagreeable". Chocolate Room engages with

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3224-544: The soil of cocoa plantations, particularly in Latin America. For products containing over 50% cocoa, the European Commission has set a limit for cadmium of 0.8   mg/kg, while for chocolate containing between 30%–50% cocoa, the limit is 0.3   mg/kg. After these limits came into enforcement in 2019, similar regulations were enforced in other jurisdictions across the world. The state of California recommends

3286-401: The stage that drew inspiration from ancient Greek theater in its inclusion of all the major art forms: painting , writing , music , etc. (Britannica). In devising operatic works to commandeer the audience's senses, Wagner left nothing unobserved: architecture , ambience, and even the audience itself were considered and manipulated in order to achieve a state of total artistic immersion. In

3348-611: The term dark chocolate was coined to distinguish the traditional chocolate from the new form. By 1899 in the United States, dark chocolate was considered masculine and inappropriate for children. During the World Wars, dark chocolate was fortified with vitamins A , B 1 , B 2 , C , D , niacin and sometimes calcium to prevent malnutrition. Beginning in the 1930s and 1960s respectively, British chocolate makers Rowntree's and Cadbury began associating their dark chocolate products with upper-class women in their advertising. This

3410-461: The term "Environment" in 1958 (Kaprow 6) to describe his transformed indoor spaces; this later joined such terms as "project art" and "temporary art." Essentially, installation/environmental art takes into account a broader sensory experience, rather than floating framed points of focus on a "neutral" wall or displaying isolated objects (literally) on a pedestal. This may leave space and time as its only dimensional constants, implying dissolution of

3472-538: The values ascribed to chocolate, creating a "bittersweet" experience by attracting viewers with the scent of chocolate that they cannot eat once inside. The work engages with chocolate as an object of popular culture. Chocolate Room is unique among Ruscha's oeuvre as his only installation. Installation art Installation art can be either temporary or permanent. Installation artworks have been constructed in exhibition spaces such as museums and galleries, as well as public and private spaces. The genre incorporates

3534-436: The viewer as " theatrical " (Fried 45). There is a strong parallel between installation and theater: both play to a viewer who is expected to be at once immersed in the sensory / narrative experience that surrounds him and maintain a degree of self-identity as a viewer. The traditional theater-goer does not forget that they have come in from outside to sit and take in a created experience; a trademark of installation art has been

3596-485: The work of art or the piece responding to users' activity. There are several kinds of interactive installations that artists produce, these include web -based installations (e.g., Telegarden ), gallery -based installations, digital -based installations, electronic -based installations, mobile -based installations, etc. Interactive installations appeared mostly at end of the 1980s ( Legible City by Jeffrey Shaw , La plume by Edmond Couchot , Michel Bret...) and became

3658-576: Was "heralded as abstraction’s next big advance". In 1970, curator Henry Hopkins commissioned 47 artists to create works for the United States Pavilion in the 35th Venice Biennale , of whom half withdrew, protesting the Vietnam War . A room was set aside for printmaking works and Ruscha was selected first to exhibit. According to Ruscha, he had the idea for the work on the plane to Venice as a continuation of his use of unconventional materials. For

3720-409: Was a response to market research of the time claiming dark chocolate was favored by the higher social classes, compared to a working class who preferred milk chocolate. During the late 1970s, when the price of cocoa was very low, the palate of French connoisseurs moved strongly in favor of dark chocolates and against milk chocolate after advocacy from chocolatier Robert Linxe . The following decade,

3782-436: Was lit by sunlight entering through an open door, and low-watt bulbs overhead, creating a soft, warm glow. From outside the space, chocolate could be smelt throughout the pavilion. As the summer heat gradually melted the exhibit, visitors drew anti-war slogans and peace signs into the sheets. In 2023, Ruscha said that at the time, he had not found this very offensive, but that he'd "prefer that nobody graffiti that thing here (at

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3844-472: Was purchased by the Museum of Contemporary Art, Los Angeles in 2003 for an estimated US$ 1.5 million. The smell of the chocolate is a key element of the work. Ruscha had previously used unconventional materials in artworks; the year before Chocolate Room was first exhibited he created an unbound, 75-page book called "Stains", with each page featuring a silk screening of various found materials, including candle-wax, chocolate, Coca-Cola and witch-hazel . Within

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