15 May Swide: When colours become edible
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Swide (Dolce&Gabbana Magazine) · 13/05/2013
Extract: Two young representatives of the Gild of Master Confectioners in Valencia, confectionary artisans Miguel Angel Señorís and Manolo Angresola along with designer Ana Yago, creative director of Sanserif Creatius, have developed a culinary proposal that aims to “make colour edible”. Using a similar scientific criterion to that used in colour palettes or matching systems by professional graphic designers, they created a range of confectionery named Fruitone, ruled by the numeric identification used by the main international colour matching systems and made with fruit paste on a white chocolate praline. More at Swide.