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Dark Mode

- TREND 3 -
Dark Mode

Dark Mode is a visual and emotional reset — a refusal of ambient noise and overstimulation, a deliberate return to what matters.

 

An aesthetic of black, muted contrast, and shadow play — a new form of silent rebellion.

Thomas Gabriel

Thomas Gabriel

CTRL + BLACK

“I created CTRL+BLACK during the last fashion week in Paris, to establish a parallel between fashion and pastry — both shaped by trends, collections, and seasons.

I began with an entirely black creation where the stencil-executed graphic pattern becomes central — like a chevron motif in textile design.”

This tart combines a crisp pastry shell with a dense Mayan Red __% ganache, layered to create depth and a clean structure.

Executive Pastry Chef, Maison Bauchart, Paris

Anthony Nguyen

Anthony Nguyen

Dark Bloom

“I wanted to create a pastry that feels extremely crisp, yet delicate.

I approached the cocoa laminated dough as a material to sculpt, pushing the twisted folds until a dark, almost mysterious silhouette emerged.”

Cacao laminated dough made with Mayan Red 100% cacao powder. A deliberately reduced ingredient list, allowing the cacao to define the identity of the feuilleté.

Tourier & Consultant, Paris

Søren Scheel

Søren Scheel

Midnight Pear

“I conceived this dessert as an exploration of overlooked ingredients—second-grade pears and cacao husks, often discarded or undervalued.

By blackening the pears and transforming the husks into a miso, I sought to reveal deeper flavour, finding beauty in what is usually forgotten.”

The composition layers a caramelised chocolate cream, a black pear caramel and a light cacao husk miso ice cream, punctuated with fresh and semi-dried pears that bring texture and contrast. A sculpted band of Mayan Red chocolate defines the contours of the creation. On top, a kelp–pear pâte de fruit, worked into fine velvet-like ribbons, introduces a subtle salty touch.

Head Pastry Chef, Fiskebaren, Copenhagen
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