This project arose from the architect’s discovery of Patrick Roger’s sculptures. Through his work, the chocolate becomes a world of aroma, of taste, and a material with reversible properties, from solid to the liquid state. At first, it’s a spellbinding aroma, almost obsessive, surrounding the visitor; then the chocolate goes out of the machine in liquid state with round and silky movement and finally, the shapes solidify on tubular structures of chocolate (invisible under the surface) and sculptures come to life. The architectural project integrates three dimensions: – a ‘hollow’ sculpture, an enchanting world that holds aromas as a ‘bubble aroma’; – shapes as voluptuous as the taste of chocolate; – round shapes stretched like liquid chocolate. This artistic universe is expressed on the façade with two bubbles silk-screened in negative.
*Published in Workshop #09, Mar/Apr 2013. *Subscribe Now!