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MIL

year: 2009

design brief:
develop new forms for chocolate bars - alternatives to the customary squares arranged in a rectangular pattern

more information about the project

additional images
   
     
 
 
 
       
     
 
initial drawings
 
             
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foam model of final form
 
             
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foam model of final form - side view
 
             
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poured chocolate in silicon form
 
             
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finished prototypes in white and dark chocolate
 
             
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finished prototypes in white and dark chocolate - side view
 
             
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  the glas blowing moulds. to keep costs down, a relatively thin metal sheet was cut and folded into moulds. a graphite solution was brushed onto the insides of the moulds to keep it from reacting to the hot glass.  
             
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By stimulating endorphin production, chocolate makes one, literally, 'happy' but, at the same time, our societies' preoccupation with weight is all-pervasive. Psychological studies showed that the more food one perceives to consume, the sooner the feeling of satiation is reached, that's to say, a certain amount of food on a small plate feels like substantially more food than the same amount on a much larger plate. Consequently, main concerns in thinking about the subject were portionability, distorted perspectives and trompe l'oeil.

Initial solutions played with forms that were, essentially, perspectively manipulated re-designs of the traditional chocolate bar, which ultimately proved to be dissatisfying. The chocolate bar was to have a sculptural, monolithic quality, wanted to be staged theatrically. Forget about portionability; if you're going to eat something that tastes delicious but is unhealthy in large quantities, you might as well celebrate it, rather than guiltily breaking down the pleasure into small pieces - even more so if you're actually eating a lot less than you think you are.

   
     
             
    additional images        
     
 
 
 
       
     
 
initial drawings
 
             
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