Edible Architecture: The Latest Architecture and News

Tallinn Architecture Biennale 2022: "Edible; Or, The Architecture of Metabolism" announced record numbers in its 6th edition after 3 months of exhibitions in Estonia's capital. From installations and a symposium to satellite events, the biennale received in its opening week a record of circa 3000 visitors between architects, planners, designers, and students from more than 20 countries. Due to the successful outcome, the Installation "Fungible Non-Fungible" will be installed until 2024 marking the beginning of the 7th TAB.

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The use of earth-based materials appears in two practices throughout history: in the construction of buildings and – far less commonly known or conclusively understood – in certain dietary consumption patterns. To put it simply – soil, the most important nutrient collector on earth, can be used for both building and for eating. 

Universal Favourite have developed a range of modular chocolates Complementary that are formed in 3D printed moulds to satisfy any architect with a sweet tooth. The architectural forms have been developed to establish a connection between the two pieces to be eaten as one, complementing one and other.

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Ukranian pastry chef Dinara Kasko is creating architecture so small, it fits on your dessert plate. Her newest creation, the Algorithmic Modeling Cake, is a celebration of chocolate and geometry worthy of your best china.

The edible masterpiece was made in honor of the creation and unveiling of an entirely new type of chocolate—Ruby. After over a decade of development, earlier this year cocoa producer Barry Callebaut successfully produced what is claimed to be the first new natural color for chocolate since white chocolate was created over 80 years ago. Pink in color, it is right on trend, fitting in perfectly with both the popularity of "millennial pink" and with social media’s brightly-colored food craze including obsessions such as rainbow bagels and Starbuck’s Unicorn Frappucino.