It's not your burden

 

 

 

 

 

 

 

 

 

 

 

 

 

An ongoing series of portraits

The fats and sugars gradually bloom, forming crystals on the surface of the chocolate. These crystals can be seen as a fundamental living growth, developing and adapting to the moisture content in the air and its surroundings; producing by its very nature a dissonant dynamic between how chocolate is normally perceived in both its solid and liquid forms.

It is not your burden 6
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It's not your burden