The starting point for this collaboration with Elena Reygadas was our Palma pendant lamp. Using Palma as an “ingredient” was definitely a challenge. But Palma meant more than a scent, a taste, a plant, a connection to the earth. Woven palma meant richness in texture, a texture that could be tasted.
The most iconic bread from Rosetta bakery was toasted, crushed and mixed with hazelnut butter. A breeze of salt was added, and Palma texture became its iconic stamp.
The finished chocolate piece has almost a silver tone, it is the texture being reflected that highlights the weaved palma. Its taste is sweet yet bitter and the bread creates the perfect crunchiness that balances both stories.
-Palma and food is a relationship in name, a relationship in working with the hands, using the fingers of the palm tree to create both a form and a flavour.-
