This project investigated how form and interaction influence aroma diffusion and fragmentation behavior in chocolate tasting.
The study focused on a structure designed to be flipped and broken through central pressure, introducing a deliberate interaction sequence that alters how the chocolate fractures and melts during consumption.
A concave central geometry was used to concentrate and direct aromatic compounds during handling and tasting, while a textured surface increased exposed area to observe changes in aroma intensity and flavor perception.
The research examined:
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how interaction mechanics affect breakability and user control
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the relationship between surface geometry and aroma release
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how structural features can guide tasting without external tools
The resulting form moved beyond exploration and has been commercially produced and successfully marketed for over 20 years, demonstrating long-term viability and user acceptance.
Radiosa is presented as applied research into how physical interaction and geometry can be used as parameters to shape sensory perception in consumable products.
Recognized for its design and craftsmanship, Radiosa was featured as one of Italy’s finest innovations in the official catalog for the World Expo hosted in Milan in 2016.
