The internal cone was made of wafer and covered with a 700 kg white chocolate cone then decorated with 2000 round wafer biscuits.
The mind behind this attempt was Mirco Della Vecchia, a known GWR holder, who in 2009 set a record for the largest chocolate sculpture, a record which he then broke again in April 2010 with a chocolate sculpture weighing 4,870 kg.
Mirco Della Vecchia, for this record attempt, led a team made up of seven artisans in gelato making, all belonging to the Italian association of chocolate makers (CNA). The team included Marco Gennuso, Raffaella Colli, Lorenzo Marrocco and Luigi Biagioni.
The preparation of the gelato (made with fresh milk, sugar, cream, mascarpone and aromatic cake paste) took about thirty hours of work.
The gelato was made up of five fifty centimetre diameter scoops of soft gelato, blast-frozen in polycarbonate moulds.
The scoops of gelato were frozen for 24 hours in a cold store and then placed on the cone and decorated with black cherries and chocolate.
The finished work was completed in an enormous Costan cold room at a temperature of -20°.