Project Inverse and Ballance reflects my experiment in chocolate’s formation with the impact of external forces. The subtle uncertainty in chocolate’s crystallization and fluidization manifests satisfying results combining with the essence of chocolate’s materiality.

While manipulating the form of chocolate requires meticulous craftsmanship on hands, in project Inverse, I utilized gravity as an external force to create the dripping effects with the heated dark chocolate and quickly refrigerated it to preserve the form.

Ballance, on the other hand, with white chocolate as an embellishment, further magnifies the refreshing flavor of mango and passion fruit with its proportion and mass. With sugar in play, I believe pastry threads my senses with the taster’s, it first encounters the eyes provoking appetite, and stimulates the most primal responses on nerves of the tongue.



“Look, there's no metaphysics on earth like chocolates.”