23 March 2017

Design in Chocolate: The Rapport between Form and Pleasure

Studio BCF is by definition multisectoral and multidisciplinary, and our design activities cover a whole range of areas. At the recent Ambiente 2017 trade fair in Frankfurt, Ghidini presented a new set of chocolate moulds for its La Pasticceria di Precisione collection. The design created by BCF for these moulds came from close interaction with maestro Massari and it proved to be quite unlike our other design experiences because it involved creating a technical tool, the mould, which gave shape to the idea of chocolate on the palate. The shapes that were perfected basically came down to two, one more rounded and the other more square. The more rounded shape suggested a praline with softer overtones and the use of milk chocolate. The second, more angular shape, tied in with the idea of dark chocolate, with a touch of white chocolate. The form thus suggests the character to give to the chocolate, and it is brought to completion by the taste. The design of emotion can also be one of sweet pleasure. Marcello Cutino

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