Food design – Forget milk, dark and white chocolate. After 80 years, world leading producer Barry Callebaut revealed the fourth type of chocolate: Ruby. The naturally pink, fruit-flavoured, brand-new chocolate is made from Ruby cocoa beans without adding any flavours or colouring. For the occasion, Dinara Kasko and other 3 international chefs created architectural desserts.
Ukrainian chef and cake designer Dinara Kasko designed a sweet landscape emphasizing Ruby’s unusual taste. The composition was made using her confectionery ingredients as well as a special 3D equipment to form a dynamic pattern. “We took an usual pyramid and digitally modified the tilt of each single independent portion”.
“The idea was to create a set of elements (cakes) that, together, would form a whole composition. As a result, we got a dynamic cake that consisted of 81 individual parts, each of which is unique in shape. The models were 3d printed using different types of plastic.”
Chef and “cake architect” Dinara Kasko has been developing a unique pastry-making technique using mathematical algorithms and 3D printing. She begins by using a state-of-the-art modeling software which allows her to 3D print moulds simulating interaction of objects in space, while taking into account variables such as shapes, material properties and gravity.
Kasko’s previous kinetic tart design was developed in collaboration with Miami-based artist Jose Margulis. “I tried to transform his creations, made of plastic, aluminum and acrylic, into something edible, using basic techniques and ingredients”.
Chef Dinara Kasko graduated in architecture and design focusing on 3D visualizing. “I realized that the look is as important as taste. I tried to model my own moulds, black colour, as well as red and white… And sharp straight lines.”
All photos and videos: courtesy of Dinara Kasko.