Cocoa "pens" (made from bittersweet cocoa powder) and "eraser" (nonfat dry milk powder and powdered sugar).
Tooling that I milled out of aluminum, used as a molding for the pens.
Assignment: Create pens in the style of another.
These pens are in the style of Ferran Adrià, considered to be one of the best chefs in the world whose style is parallel to the molecular gastronomy movement, though Adrià himself considers his work deconstructionism.
Here, I follow Adrià by turning food into a different kind of drawing — in this case, with varying shades of taste instead of varying shades of light and color.