In true Willy Wonka fashion, designers from the Italian firm of architects, Carlo Ratti Associati (CRA), constructed a building with edible walls.

Fine chocolates now appreciated by connoisseurs as a luxury product

The pavilion, commissioned by high-end chocolatier Venchi, is made of 30,000 chocolates.

The project was led by Carlo Ratti, founding partner of CRA and director of the Senseable City Lab at MIT.

Gucci gives luxury an eye-catching makeover

Last Wednesday the building debuted at Fico Eataly World, a new theme park dedicated to Italian cuisine, in Bologna, Italy.

Visitors are free to pick the chocolates off the exterior walls, which measure three metres long and six metres tall.

Inside, there are screens that use facial recognition to measure visitors’ emotions while eating the chocolate.

Luxury brands focus on innovation and design to target millennials

The system, developed by interaction design studio DotDotDot, analyses each person’s movement of their lips, eyebrows, eyes, nostrils, and forehead. Their face is then projected on the interior walls.

Similar to the Italian Eataly markets in New York City, Boston, and Dubai, the new park features Italian restaurants and food products.

However, in addition to that, it includes eight hectares of farmland where visitors can learn how farmers process cheese, meat, and pasta.

The US$160 million development broke ground in 2014, and could attract 10 million visitors per year, according to Eataly. Admission is free.

Italian fashion house Gucci to go fur-free in 2018 as it commits to ‘making sustainability an intrinsic part of our business’

Ratti wanted to create a chocolate wall for the park because he saw it as an installation that would create minimal waste.

“I never liked the fact that exhibitions require the use of large amounts of construction materials that then end up in landfills after just a few months,” he said in a statement.

“In this project we thought: ‘What if the pavilion could be dismantled by simply eating it?’”

Read the original article on Business Insider