When eating this chocolate, you eat a molecular model of what you are eating (well, at least one of it’s components) – theobromine!
It’s the brainchild of two Belgians, chocolatier Pierre Marcolini and furniture designer Dirk Meylaerts. More info on the Belgian and US website.
The taste scheme used for the different elements does not seem to be quite consistent (i.e. each element represented by a unique color):
Carbon: matte brown (crunchy shell)
Nitrogen: golden (mixture of caramel, roasted pineapple and praline) + bronze (bitter ganache with gingerbread notes)
Hydrogen: white (milk chocolate ganache flavoured with raz-el-hanout, sheathed in white chocolate) + bronze (bitter ganache with gingerbread notes)
Oxygen: shiny dark brown (blend of chocolate and caramel ganache with a touch of tonka bean)
[Via Inkling Magazine]