It's fun to mess with the codes of a classic and look at something familiar from a completely different angle. Here we looked at chocolate the way an engineer would, coldly and with a lot of curiosity, and forgot about indulgence for a moment.

Taken out of its usual world, the bar ends up somewhere high-tech. It starts to look like a machined part, cut down to the millimeter. Seen like that, its shape changes. The 45-degree ridges read like aerodynamic lines, and the embossing looks like a precision stamp on a mechanical part.

Electric light and neon halos do the rest. The atmosphere turns cold, a little sci-fi. Cocoa is about as organic as it gets, and putting it under such technical rigor gives it a strange kind of pull.