Sony RX1, 35mm f2 Carl Zeiss
ISO160, f/18, 1/125, raw
Seventh day of “Metamorfoodist”.
“Transformations” Menu, seventh and last recipe.
The Chef Lorenzo Mazzoni says:
Praline of Modica Chocolate Sponge Cake, 80% Dark Swiss Chocolate wetted and Chopped Nuts topped (“Pralina di Spagna al cioccolato di Modica, bagnata al Fondente svizzero 80% e granellata di nocciole”).
Classic praline with a double heart of chocolate, which uses soft sponge cake as prop and plays with the contrast of two opposite concepts of “making chocolate”: the sweetness of Sicily as opposed to the rough stiffness of Switzerland.