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'బ్రహ్మాస్త్ర' విడుదల తేదీ మారింది..!
భారీ బడ్జెట్తో రూపొందుతున్న బాలీవుడ్ చిత్రం 'బ్రహ్మాస్త్ర' విడుదల ఆలస్యం కానుంది. ముందుగా అనుకున్నట్లు డిసెంబరులో కాకుండా వచ్చే ఏడాది వేసవిలో రానుంది. దర్శకుడు అయాన్ ముఖర్జీ ఈ విషయాన్ని వెల్లడించాడు.
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Published : Apr 27, 2019, 5:58 PM IST
'బ్రహ్మాస్త్ర' వచ్చే తేదీ మారింది..!
బాలీవుడ్లో ఎంతో ప్రతిష్ఠాత్మకంగా తెరకెక్కుతున్న చిత్రం 'బ్రహ్మాస్త్ర'. అగ్రనటులు అమితాబ్ బచ్చన్, రణ్బీర్ కపూర్, ఆలియా భట్, కింగ్ నాగార్జున ప్రధాన పాత్రల్లో నటిస్తున్నారు. డిసెంబరులో విడుదల కావాల్సిన ఈ సినిమాను వాయిదా వేస్తున్నట్లు దర్శకుడు అయాన్ ముఖర్జీ తెలిపాడు. వచ్చే ఏడాది వేసవిలో ప్రేక్షకుల ముందుకు తీసుకొస్తామని ప్రకటించాడు.
"ఇటీవలే సినిమాకు పనిచేస్తున్న అన్ని విభాగాల వారితో చర్చించాం. వీఎఫ్ఎక్స్ కోసం మరింత సమయం కావాలని అడిగారు. ఎక్కడా రాజీ పడకూడదని నిర్ణయించుకున్నాం. ఇవన్నీ సినిమాను మరింత ఉన్నతంగా తీర్చిదిద్దుతాయి. విడుదల ఆలస్యమైనా ప్రేక్షకులకు నచ్చేలా చిత్రాన్ని రూపొందిస్తామనే నమ్మకం ఉంది" - అయాన్ ముఖర్జీ, దర్శకుడు
సామాజిక మాధ్యమాల్లో దర్శకుడు పంచుకున్న లేఖ
కరణ్ జోహార్ ఈ సినిమాకు నిర్మాతగా వ్యవహరిస్తున్నాడు. ఇప్పటికే విడుదలయిన లోగో టీజర్ చిత్రంపై ఆసక్తిని పెంచింది.
బాలీవుడ్లో ఎంతో ప్రతిష్ఠాత్మకంగా తెరకెక్కుతున్న చిత్రం 'బ్రహ్మాస్త్ర'. అగ్రనటులు అమితాబ్ బచ్చన్, రణ్బీర్ కపూర్, ఆలియా భట్, కింగ్ నాగార్జున ప్రధాన పాత్రల్లో నటిస్తున్నారు. డిసెంబరులో విడుదల కావాల్సిన ఈ సినిమాను వాయిదా వేస్తున్నట్లు దర్శకుడు అయాన్ ముఖర్జీ తెలిపాడు. వచ్చే ఏడాది వేసవిలో ప్రేక్షకుల ముందుకు తీసుకొస్తామని ప్రకటించాడు.
"ఇటీవలే సినిమాకు పనిచేస్తున్న అన్ని విభాగాల వారితో చర్చించాం. వీఎఫ్ఎక్స్ కోసం మరింత సమయం కావాలని అడిగారు. ఎక్కడా రాజీ పడకూడదని నిర్ణయించుకున్నాం. ఇవన్నీ సినిమాను మరింత ఉన్నతంగా తీర్చిదిద్దుతాయి. విడుదల ఆలస్యమైనా ప్రేక్షకులకు నచ్చేలా చిత్రాన్ని రూపొందిస్తామనే నమ్మకం ఉంది" - అయాన్ ముఖర్జీ, దర్శకుడు
సామాజిక మాధ్యమాల్లో దర్శకుడు పంచుకున్న లేఖ
కరణ్ జోహార్ ఈ సినిమాకు నిర్మాతగా వ్యవహరిస్తున్నాడు. ఇప్పటికే విడుదలయిన లోగో టీజర్ చిత్రంపై ఆసక్తిని పెంచింది.
BELGIUM CHOCOLATE MUSEUM
SOURCE: ASSOCIATED PRESS
RESTRICTIONS: AP Clients Only
LENGTH: 6:25
SHOTLIST:
ASSOCIATED PRESS - AP CLIENTS ONLY
Antwerp, Belgium - 4 April 2019
1. Close of mountain-shaped ruby chocolate variety at "Chocolate Nation" museum
2. Tilt up of chocolate castle made by Antwerp pastry students
3. Wide of school visitors in chocolate tasting section
4. Mid of Guylian's seashell chocolate and Magnum ice cream on show in section dedicated to icons of Belgian chocolate
5. Close of Guylian's seashell chocolate
6. Wide of visitors in icons of Belgian chocolate section
7. Mid of Magnum ice cream
8. Wide of Catherine Stuyck, Marketing Communication Manager, Chocolate Nation, speaking with two other women at museum entrance
9. SOUNDBITE (English) Catherine Stuyck, Marketing Communication Manager, Chocolate Nation:
"The founders of Chocolate Nation are Jeroen Jespers and Mickelle Haest. And they had the idea to start Chocolate Nation because they found that Belgian chocolate needed a place where it would (be) recognized and where it got (it would get) the platform that it really deserves."
10. Close of "Chocolate Nation" chocolate maker showing chocolate molding container during making of pralines
11. Wide of chocolate maker and visitors during praline making demonstration
12. Close of chocolate maker filling chocolate mold with chocolate and hazelnut cream
13. Wide high shot of chocolate maker and visitors during praline making demonstration
14. Close of chocolate maker filling chocolate mold with chocolate and hazelnut cream
15. Mid of chocolate maker adding salt to praline recipe
16. Cutaway of visitors watching demonstration
17. Mid of chocolate maker showing pralines on surface
18. Mid of Ballotin box for pralines on show in icons of Belgian chocolate section
19. Wide of visitors touring museum
20. SOUNDBITE (English) Catherine Stuyck, Marketing Communication Manager, Chocolate Nation:
"We have many traditions going back to the Belgian chocolate. Also, the first praline is also a Belgian invention, it dates back from 1912 from chocolatier Neuhaus. And then later on, in 1915 his wife invented the ballotin, which is a very famous box where pralines are packed in. So, there are lots of inventions and things to know about Belgian chocolate."
21. Tilt up of mock cocoa tree
22. Close of mock cocoa tree
23. Wide of cocoa beans bags and selfie booth
24. Tilt up of selfie booth with writing, reading (English): "Enjoy life. Eat chocolate."
25. Wide of Stuyck in selfie booth
26. Wide of beans-to-bar laboratory
27. Various of Patrick Aubrion, Chocolate Nation's Master Chocolate Maker, moving cocoa beans from bag to bucket
28. Wide of Aubrion pouring cocoa beans into roasting machine
29. Various of cocoa beans in roasting machine
30. Wide of Aubrion pouring cocoa beans
31. Close of cocoa beans
32. Various of machinery grinding cocoa and sugar
33. SOUNDBITE (English) Patrick Aubrion, Chocolate Nation's Master Chocolate Maker:
"One of the particular sides of our Belgian chocolate is that we have the finest chocolate, so we have a very smooth chocolate, we have a very silky, silky chocolate. When you have it in your mouth, it's really melting very nice, but that's all that heritage of (a) hundred years. So, we are really, really, in fact, specialists in making chocolate."
34. Various of oversized mock chocolate machine
35. Wide of school visitors in museum
36. Wide of school visitors sitting in "Le Petit Chocolatier" dining room
37. Various of interactive projections appearing on plates, featuring making of dame blanche dessert
38. Mid of teacher looking at plate
39. Close of projections on plate
40. SOUNDBITE (English) Catherine Stuyck, Marketing Communication Manager, Chocolate Nation:
"We opened up in January 2019. We had a soft launch, actually. We didn't do it with a big bang, and we hadn't really done any advertising up to then. But in two months' time, we had 25,000 visitors coming to 'Chocolate Nation' from all over the world. So not only people from Belgium, but also from America, Japan, China, South America, Africa."
41. Wide of school visitors in chocolate tasting section
42. Close of ruby chocolate fountain
43. Wide of visitors tasting chocolate
44. Close of chocolate tasting machines
45. Various of visitors tasting chocolate from machines
46. Mid of two visitors tasting chocolate
47. Wide of Ariel Wu, Visitor from China (right), talking to friend in front of chocolate fountain
48. SOUNDBITE (English) Ariel Wu, Visitor from China:
"It's great, it's amazing. I didn't know that it's so big and you have so much information, even with the tastes of chocolate."
49. Mid of entrance to "Chocolate Nation" museum
50. Mid of boxed chocolates made at "Chocolate Nation" laboratory, sold in museum gift shop
51. Wide of museum gift shop workers
52. Close of boxed chocolates made at "Chocolate Nation" laboratory, sold in museum gift shop
53. Wide of "Chocolate Nation" museum entrance
54. Wide of Antwerp street, seen through museum window
55. Wide of "Chocolate Nation" museum exterior
LEADIN:
A new museum in Antwerp is paying tribute to one of Belgium's national treasures - chocolate.
"Chocolate Nation" is proving popular among Antwerp's international visitors, confirming chocolate's global appeal.
STORYLINE:
Belgian-made chocolate is perhaps one of the most sought-after varieties in the world.
It's a reputation that's built on over a century of craftsmanship, careful ingredient selection and creative culinary delights.
Antwerp's new "Chocolate Nation" museum is celebrating Belgian chocolate with a journey through the production, symbols and history of the confection.
The museum - spread over 4,000 square-meters (approx. 43,000 square-feet) - opened in January, after three years of planning and construction.
Catherine Stuyck, a spokesperson for "Chocolate Nation", says the project was launched by the company's founders, Jeroen Jespers and Mickelle Haest.
"They had the idea to start Chocolate Nation because they found that Belgian chocolate needed a place where it would (be) recognized and where it got (it would get) the platform that it really deserves," she says.
While Belgium lacks a single national exhibit entirely dedicated to chocolate, over the last few decades, several museums have sprung up across the European country.
That includes in the capital, Brussels, in Bruges, as well as several other smaller locations.
Stuyck claims what sets "Chocolate Nation" apart is its interactivity. Highlights include this giant, "Willy Wonka" style chocolate machine.
One large section is dedicated to the "icons" of Belgian chocolate.
Encased like jewels in glass cases are several icons from Belgian culinary history.
Among them is this ruby chocolate, launched by Belgian chocolate maker Callebaut in 2017, chocolate seashells by Belgian chocolatier Guylian, and this Magnum ice cream, its chocolate coating was created in Belgium.
"We have many traditions going back to the Belgian chocolate," says Stuyck.
"Also, the first praline is also a Belgian invention, it dates back from 1912 from chocolatier Neuhaus. And then later on, in 1915 his wife invented the ballotin, which is a very famous box where pralines are packed in. So, there are lots of inventions and things to know about Belgian chocolate."
Visits begin with the sounds and atmosphere of a tropical environment, where cocoa plants grow.
Praline-making takes center-stage during one section of the tour, with a live demonstration by a Belgian chocolate chef.
The museum also boasts warm chocolate tastings and a series of selfie booths for Instagram fans.
Visitors eventually find themselves in the dining room. The "Le Petit Chocolatier" ("The Little Chocolate Maker") section features interactive projections on dining plates.
Chocolate, whipped cream and ice cream magically come alive on guests' plates.
What appears before visitors' eyes is the making of a dame blanche, a dessert that includes vanilla ice cream, chocolate and whipped cream.
Once bags of cocoa beans reach Europe, through the port of Antwerp, they're roasted and turned into chocolate.
"Chocolate Nation" features its own bean-to-bar, where chocolatiers produce the house's own brand. It's then sold in the museum gift shop.
Patrick Aubrion is Chocolate Nation's award-winning master chocolate maker.
He's worked for Belgian brands Pierre Marcolini and Callebaut and was a bronze medalist in the 2003 World Pastry Cup.
"One of the particular sides of our Belgian chocolate is that we have the finest chocolate, so we have a very smooth chocolate, we have a very silky, silky chocolate," says Aubrion.
"When you have it in your mouth, it's really melting very nice, but that's all that heritage of (a) hundred years. So, we are really, really, in fact, specialists in making chocolate."
Stuyck says officials were surprised by the museum's instant success, after a "soft launch" in January.
"In two months' time, we had 25,000 visitors coming to 'Chocolate Nation' from all over the world," she says.
"So not only people from Belgium, but also from America, Japan, China, South America, Africa."
According to December 2018 government figures, over 300,000 tons of cocoa enters Belgium every year through the port of Antwerp, making it one of Europe's top importers.
Belgium's chocolate sector accounts for an annual turnover of almost five billion euros (approx. $5.5 billion USD).
There are about 500 Belgian companies active in the cocoa processing industry and chocolate sector.
Almost 600,000 tons of chocolate is exported annually by Belgian chocolate makers, both to neighboring European countries and to the U.S. and Japan, making Belgium the second largest chocolate exporter in the world.
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