Four key details about Chocolate Palette, Dinara Kasko’s edible painting for so good.. magazine 36

Dinara Kasko made a splash in the industry in 2016 with her Bubbles cake, which graced the cover of so good.. magazine 16. Years later, we invited the Ukrainian chef to surprise us once again with a brand-new creation that looked toward the future.

The result is Chocolate Palette, a work where she showcases her artistic side to compose an edible masterpiece—one with an expiration date. This piece has become the cover star of the new so good.. magazine 36. Here are some details about the creation!

Discover so good.. magazine 36

1. A painting you can eat

The initial concept was to create a piece that could hang on a wall but could also be broken apart and eaten. Each module is a chocolate bar filled with honey caramel, roasted hazelnuts, and gianduja flavors.

2. A modular system designed from scratch

Measuring 46 × 46 cm, it is built around a modular system based on multiples of 7.5 cm. Kasko designed nine modular polycarbonate forms that fit together into one unified composition, intentionally repeating certain elements to create a coherent visual system.

3. Personalized molds

To create the molds, Kasko first 3D-printed the shapes in heat-resistant plastic and then used a vacuum thermal press to form polycarbonate sheets over them. This allowed her to create durable, reusable molds quickly and experiment with many custom forms.

4. Chocolate with an artisanal finish

After molding the pieces, she applied chocolate with a brush to create strokes and textures reminiscent of wood grain or a hand-painted surface. She wanted to move away from the glossy finish of a commercial bar and give each piece a more artisanal character.

Curious to learn more about this spectacular Chocolate Palette? Check out so good.. magazine 36!

And to delve deeper into Dinara Kasko’s world, we recommend reading more on so good..magazine 36, which features an interview where she reveals how she integrates AI into her creative process and shares her vision for the future of pastry design, as well as showcasing her reinterpretation of “Bubbles,” adapted for modern times.

Thanks for reading! At so good.. magazine you’ll find more content related to the world of pastry. Follow us at @sogoodmag to discover much more.