MELTING' CHOC
With this project, we wanted to propose a totally different way to use chocolate in the culinary world.
The chocolate is here taking part in the recipe as well as containers that allow measuring with precision the rest of the necessary ingredients of the recipe.
All the elements are connected or divisible, depending on the selected recipe.
The concept can be declined into several forms to match different recipes however complex it is.
The chocolate is here taking part in the recipe as well as containers that allow measuring with precision the rest of the necessary ingredients of the recipe.
All the elements are connected or divisible, depending on the selected recipe.
The concept can be declined into several forms to match different recipes however complex it is.
Project in collaboration with Elodie Levasseur & Valentin Robquin and exposed at the 20th Anniversary of the Chocolate Salon in Paris.
