Exploratory study — form-driven aroma release and controlled fragmentation
This project explored how geometric form influences aroma release, surface exposure, and breakability in chocolate tasting.
The initial study focused on a geometry combining a central concavity and a textured surface, designed to increase exposed area during handling and melting. The objective was to observe how these features affect aroma diffusion, tactile interaction, and perceived intensity during consumption.
A subsequent refinement phase introduced:
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a bivalve mold system
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reduced wall thickness
These changes allowed finer control over fragmentation, break behavior, and melt-in-mouth response, while preserving the core interaction logic of pressing and breaking the form.
The study examined:
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the relationship between form and aromatic perception
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how structural thickness affects tactile feedback and melting
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how interaction sequences can be embedded into consumable objects
Radiosa is presented as applied research into how form and structure can be used as parameters to modulate sensory experience in short-lived, consumable products.
(Presented as exploratory research.)
