Caramel Rooms
London
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Conceived as a piece of immersive architecture, the Caramel Rooms was inspired by the art of a pâtissier, creating intricate work from pulled caramel. As part of our experiments we developed a spectrum of coloured caramels and bespoke tools to carefully pull and create form.
Through heating, melting, stirring and cooling, the sugar transforms from its particle form into a series of fragile golden structures with glass-like properties. Whilst cooling, they fracture and crack. Over time, the caramel disintegrates and becomes sticky due to its hydroscopic properties.
Through heating, melting, stirring and cooling, the sugar transforms from its particle form into a series of fragile golden structures with glass-like properties. Whilst cooling, they fracture and crack. Over time, the caramel disintegrates and becomes sticky due to its hydroscopic properties.
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Conceived as a piece of immersive architecture, the Caramel Rooms was inspired by the art of a pâtissier, creating intricate work from pulled caramel. As part of our experiments we developed a spectrum of coloured caramels and bespoke tools to carefully pull and create form.
Through heating, melting, stirring and cooling, the sugar transforms from its particle form into a series of fragile golden structures with glass-like properties. Whilst cooling, they fracture and crack. Over time, the caramel disintegrates and becomes sticky due to its hydroscopic properties.
Through heating, melting, stirring and cooling, the sugar transforms from its particle form into a series of fragile golden structures with glass-like properties. Whilst cooling, they fracture and crack. Over time, the caramel disintegrates and becomes sticky due to its hydroscopic properties.
