In this 'Geometry' series, Ukrainian based pastry chef, Dinara Kasko had the concept to create concrete like elements in varied geometrical figures that on the outside looked hard and inedible with straight sharp lines, monochromatic and minimalist styling but then on the inside a delicate balance of texture and flavour. Dinara filled each geometric form with a filling made of chocolate sponge cake, nut streussel, chocolate mousse with Valrhona Caramelia, Caramelia and yuzu ganache, yuzu jelly and passion fruit. *le sigh*. The juxtaposition is captivating.
At 27 years old, Dinara is creating quite a stir in the pastry world. Having only started her career in the pastry industry in 2013 after initially working as an architect-designer, which really shines through in the structural styling to her pastry work. Dinara now holds many workshops and masterclasses in Ukraine and Russia and has dreams of working in a creatively led restaurant/patisserie where she can keep being developing her experimental and creative ideas.
You can follow @dinarakasko on Instagram