Brazil & Murgel Design StudioによるDengo 80g チョコレートバー

Brazil & Murgel Design StudioによるDengo 80g チョコレートバーは、食品・飲料・料理芸術デザインコンペティションカテゴリーにおける非常に権威ある2020 A' Design Award 金賞の優れた受賞作品です。

金料理芸術· 2020

Dengo 80g チョコレートバー

デザイナー： Brazil & Murgel Design Studio

クライアント: Dengo Chocolates

料理芸術カテゴリーのA' Design Award 金賞受賞者

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デザイン

Dengo 80g チョコレートバーについて

Dengo 80gは、Dengo Chocolatesのために制作された板チョコレートです。彫刻的なフォルムは、カカオが収穫されるブラジル・バイーア州の大西洋岸森林に見られる枯れ葉、木の葉、種子といった要素を表現しています。曲面は二次元的なラインと三次元的なラインを融合させ、磨き上げられた仕上げがバー全体に光を反射させます。バーは、CNC加工されたアルミニウム型から製作されたポリカーボネート製モールドで成形され、繊細なラインと曲線を忠実に再現します。厚みに変化を持たせることで、割った際に心地よいパキッとした音が生まれます。

受賞

A' Design Award 金賞について

Dengo 80g チョコレートバーは、まさに素晴らしく傑出した第一級のデザインに授与される、計り知れないほど権威ある評価である A' Design Award 金賞の受賞作品です。金賞の受賞作品は、きわめて革新的で、先見性に富み、きらびやかに輝く創造物であり、デザイナーの天才性、叡智、卓越した技量を映し出しています。Dengo 80g チョコレートバーは、最も称賛される、流行を牽引する記念碑的な発明であり、前例のない価値をもたらすことが期待されます。この A' Design Award 金賞を受賞したデザインは、壮観で尊敬されるプロジェクトであり、芸術・科学・デザイン・技術の境界に大きく寄与し、それを前進させます。Dengo 80g チョコレートバーは、強い欲求を生み出し、情熱を呼び覚まし、創造性を促し、私たちを引きつけます。

デザインの裏側

プレスキット

デザイナーが提供するクレジット、チームメンバー、技術的な詳細。

独自の特性: Since a glossy chocolate tells a lot about its quality, the shape was designed in order to treat the light as something tangible. The light is explored on a surface that results from a combination of 3D and 2D lines, creating volumes and shapes that portray elements from the Atlantic Forest, where Dengo's cacao is harvested. The chocolate becomes a sculpture that represents seeds, fruits and leaves in an effort to inspire, create brand recognition and convey the brand's message to the consumer.
寸法とパッケージ: 80g / Width 80mm x Depth 180m x Height 8 mm (aprox)
タグ: Cocoa, Chocolate, edible, Brazil & Murgel, organic, Brazilian Atlantic forest, cacao, Dengo, Brazil, Bahia
製造技術: After the first creative steps, which included roughs and hand-carved wax modeling, it was developed the digital model to generate the moulding templates in CNC machined aluminum. This templates were used to manufacture polycarbonate chocolate moulds that guarantees high fidelity of the lines, curves and surfaces, as well as the high-polished finishing of the chocolate.
デザインの課題: Dengo aims for real environmental and social impact through a short production chain, valuing the cocoa farmer's work. Besides, the brand has a spontaneous visual and verbal identity, with a very strong Brazilian identity and style. Therefore, it was essencial that the bar it self should tell the story about it's origin, as well as disrupting the monotony found in ordinary chocolate bars in order to reflect authenticity, spontaneity and the Brazilianness found in the brand's personality.
リサーチ: The first of many layers of research is the origin of Dengo's cacao: the cabruca, a traditional cocoa agroforestry system, located in the heart of the Atlantic Forest in Bahia, Brazil. In cabruca, cacao trees are cultivated under tall native species that filter access to light, and promote an active cycle of organic matter, enriching the soil with water and nutrients. Interviews with cocoa farmers, images and visits to the Atlantic Forest were a rich complement for the creation of the concept.
インスピレーション: The design represents elements found in the Atlantic Forest, the origin of Dengo's cacao, such as dry leaves on the ground, foliage of the tall trees that provide an interesting play of light and shadow, and a variety of seeds. The aesthetics is also influenced by Tarsila do Amaral and Lasar Segall, two of the leading Brazilian Modern Artists. Some key characteristics of their work guided to an expressive style, consistent with what had already been created for the brand in previous projects.
プロジェクト期間: The project took place in Sao Paulo, between May and October 2018.
オペレーションフロー: Dengo Chocolate Bar should be intensely perceived through all the senses. Firstly, the bar comes as a surprise after opening its wraps, presenting an unpredictable shape. The vision engages the perception of high quality chocolate by it's polished surface, as the shape communicates the cacao's origin. Secondly, the dynamic thickness allows a crisp snap, which means it is a well-tempered chocolate and provides a good biting experience that enhances the perception of the flavor as well.
特許: n/a
チームメンバー: Creative Director and Designer: Fabio Brazil
Creative Director and Designer: Henrique Murgel
Technical Developer: Alexandre Soong (Atom Studios)
Technical Developer: Hulk Giannelli (Atom Studios)
CEO and Co-Founder at Dengo: Estevan Sartoreli
Head of Operations at Dengo: Gustavo Raguzzani
Maintenance and Project Manager at Dengo: Jhonata Carvalho
Chocolatiere at Dengo: Luciana Lobo
画像クレジット: Image #1: Rubens Kato
Image #2: Estudio Gastronomico
Image #3: Estudio Gastronomico
Image #4: Diego Cagnato
Image #5: Diego Cagnato