For those who enjoy inspecting their food as much as eating it, desserts and notably chocolate, now offer an array of contemporary patterns and design.  There’s a crop of pastry chefs working in today’s global marketplace that are all unified by the goal of innovation.  Christopher Elbow, originally from Nebraska, combines a menagerie of ingredients in an effort to create intricate transfers.  While this technique is quite common in the dessert world, the results from Elbow’s kitchen are refreshingly modern.  Taking an equally creative route, the chocolatiers from Lagrange34 in Torino, Italy have reinvented the traditional chocolate bar, using geometric shapes to mold edible sculptures.  A masterful example that combines both the surface and shape is evident in many of PattyCake Baking Co‘s latest creations.

On a recent trip to West Hollywood, I ventured into TableArt, a high-end home goods store with playfully decorative merchandise.  I stopped in my tracks at the Landscape collection, a recent collaboration between Patricia Urquiola and Rosenthal China.  The honeycomb reliefs within each plate, bowl and stem had accidental precision that was both delicate and striking.  It reminded me of all the times I wanted to leave personal markings in wet cement as a kid, a thought that undoubtedly crosses the mind of every child.  Though the writers from Cool Hunting and Design Boom covered this release a few months ago, it’s noteworthy to observe and compare other relief projects that have recently emerged and continued to shape this ongoing trend over the past few months.  Below are a few [...]