Godiva Singapore staging chocolate fashion show
A chocolate fashion show by Godiva Singapore in partnership with Lagardere Travel Retail is being presented at Changi Airport.
In Terminal 2 transit, the display marks the launch of the Belgian chocolatier’s latest luxury collection, Godiva Gold Discovery. It features three dresses by French contemporary designer Anne Sophie Cochevelou combining fashion with representations of Godiva’s chocolate boxes, including the new collection.
The Tradition to Modernity showpiece dress on a static mannequin can be viewed from all angles. Gold Collection boxes edge the hem of the skirt, which comprises triangular brown godets. The bodice is of Godiva Coeur-like lace with a collar of Gold Discovery boxes. The headpiece is decorated with imitation chocolates.
The Empress Dress, with bustles of Gold Discovery boxes and garlands of chocolates, adorns a model in a photo booth where customers can pose for a free instant photo “wearing” the dress.
The Heart of the Collection Dress is decorated with Coeur Grand and Iconique gift boxes.
Around the stage are displays of Godiva Gold Discovery, and a hostess engages with shoppers and offers samples at peak times.
“We believe the fashion presentation will let travellers discover and experience chocolate through a very different experience,” says Lagardere Travel Retail Singapore/Malaysia CEO Louis Dambrine.
Describing the initiative as “ground-breaking”, Godiva Travel Retail GM Matthew Hodges says Anne Sophie Cochevelou’s Godiva dresses are extraordinary creations.
The Chocolate Fashion Show continues until the end of next month.
Godiva Gold Discovery is a 28-piece collection of ganaches, pralines, mousses and caramels, including two new pieces, presented in a contemporary gold gift box embossed with the signature “G” and the Lady Godiva emblem. It is tied with a gold satin ribbon and decorated with a hangtag.
Ganache flavours include passionfruit and pink pepper, white chocolate and bourbon vanilla, intense coffee, raspberry rose, and 85 per cent dark chocolate. The caramels are chocolate or salted, while the elderberry and lychee/strawberry mousses are joined by the new Mexican-origin chocolate mousse.
Among the pralines, pistachio has been added to the signature hazelnut pralines in white and milk chocolate, an almond praline with whole roasted almond, the hazelnut praline with caramelised macadamia nuts, and a caramelised pecan praline.