Due to its immersion in liquid nitrogen, the sugared coffee cube solidifies. It is then ready to be dipped into a fountain of hot chocolate. A brushing of edible gold enhances its appearance.
But the real surprise comes from the inside: a liquid coffee “heart”. In fact, when kept in the fridge the coffee in the chocolate melts and is trapped inside the layer of chocolate.
A simple coffee bean gives rise to endless creative possibilities and the Coffee Chocolate is nothing other than proof of how matter can be moulded to give life to new forms of sensory experiences.