Scandybars, an ongoing blog that exposes the cross-section of various sweets, uses a variety of techniques to slice up its delicious subjects.
I started with an 8” chef’s knife, but sometimes it was a little too much. I switched to just a regular old hobby knife which works well with most candy bars. However if the insides are super soft and gooey I’ll use fishing line or a high e guitar string.
There is one type of candy bar I have yet to figure out, the brittle ones like Clark or 5th Avenue. They just end up a dusty pile of crumbs.
After they are sliced up, they simply get scanned on a high resolution scanner which captures each scrumptious morsel in detail. These bits of eye candy might be the perfect treat after a Scanwich.
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photos by Scandybars
