Making chocolate out of cocoa beans is a labour-intensive process. But once transformed into chocolate mass, the possibilities seem endless.
The fluid mass of chocolate solidifying into different forms is a fascinating process, how it can break and melt again.
Nowadays production possibilities can produce new forms of chocolate bars and bonbons by printing, milling, extruding, dripping and spinning chocolate.
Solidified sediments, left overs of these processes, can become new chocolates…
Studio Wieki Somers
Confiserie Rafael Mutter