Chocolate: Snacking Style

Kristiane Kegelmann creates art to nibble on

When people eat Kristiane Kegelmann's sculptures, the artist is not offended. On the contrary. Often the sculptor deliberately chooses materials "that continue to work inside the body. Only then is it the perfect work for me." From her "Eat Art" evolved Pars Pralinen, a sustainable chocolate manufactory in Berlin-Kreuzberg. "There are four of us, all women," says Kegelmann, who among other things worked at the traditional Viennese court confectioner Demel. After work, she experimented in the pastry workshop. "Everything was still edible, but more abstract, architecturally interestingly arranged. I wanted to move away from the organic, away from the roundness of classic patisserie."

"Chocolate is, from a sculptural perspective, a very grateful material. You can shape it, pour it, color it." The main ingredient of her pralines, couverture, is sourced by the exceptional pastry chef from Holger In’t Veld. "A true chocolate nerd. He gets beans you can only dream of. The nuances that come out of them! They always taste different. And of course, we pay our cocoa farmers fair wages." For small exclusive editions – once Louis Vuitton had gigantic praline boxes made – the boxes are laser-engraved. "We can also incorporate individual engravings or texts." Does the artist bite into an honest sandwich in the evening? "I like savory food. But of course, our pralines too, they are not so sweet. It's about the taste experience."

More information at parspralinen.com

The article comes from the Working Woman magazine by EMOTION. You can find more exciting job stories and tips in the current issue. Now available at the kiosk or order online right here.  PS: Sue is also featured in the magazine and tells the SoSUE story. Have fun!