Concept photographs for a published article with the Contemporary Food Lab. Cocoa originates from the cocoa fruit and is, when sourced properly, as versatile in taste as it is vibrant in shades of colour. The article, which the Contemporary Food Lab published in march 2018, explores cocoa as atmosphere rather than as food. The images explore the depth of colour, and feel the textures. Cocoa as a material for coating hand crafted objects and surfaces. Find it published here.