This project explores food as a material system rather than a finished product.
The brief was to develop an object combining delicacy, structure, and interaction under strict constraints of fabrication, handling, and consumption.
The outcome was a spiral-shaped chocolate form designed to be worn, handled, and progressively consumed. Its geometry enabled controlled fragmentation, allowing the object to change state through use while preserving coherence.
The study focused on:
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material behavior under stress and temperature
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user interaction with fragile, short-lived objects
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the design of intentional lifecycles for consumable products
This project contributed to a broader understanding of how form, material, and interaction can be aligned in time-based product experiences.
The concept was winner as one of four selected entries in the “Precious and Delicious” Food Design initiative, curated by ADI Food Design Delegation – Italy. As part of this recognition, the piece was realized and publicly displayed at two prominent international venues: the Venetian Resort Hotel & Casino during the JCK Show at Sands Expo, Las Vegas (May 30 – June 3, 2008), and later in Hong Kong on September 11, 2008.
