Abhimanyu Goel and Aakanksha Jain의 Ashwa Nova 먹을 수 있는 예술

디자이너 Abhimanyu Goel and Aakanksha Jain의 작품 Ashwa Nova 먹을 수 있는 예술은(는) 매우 권위 있는 2026 A' Design Award 동상의 식음료 및 요리 예술 디자인 부문에서 탁월한 수상작입니다.

동요리 예술· 2026

Ashwa Nova 먹을 수 있는 예술

디자이너: Abhimanyu Goel and Aakanksha Jain

클라이언트: Modesi Designs Pte Ltd

요리 예술 부문 A' Design Award 동상 수상작

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Ashwa Nova 먹을 수 있는 예술 소개

아쉬와 노바(Ashwa Nova)는 문화적 스토리텔링을 먹을 수 있는 형태로 풀어낸 3D 공예 초콜릿 바입니다. 상징적인 말에서 영감을 받은 이 디자인은 층층이 쌓인 격자 기하학 안에 고부조 모티프를 담아냈습니다. 첨단 제작 기술을 통해 이 초콜릿 바는 기존 몰딩 방식을 뛰어넘는 정밀함과 깊이를 구현합니다. 유연한 3D 프린팅 성형틀을 활용하여 기하학적 탈형의 역설을 극복하고, 부서지기 쉬운 소재를 손상시키지 않으면서도 날카로운 언더컷을 표현할 수 있게 했습니다. 이 프로젝트는 초콜릿을 유산과 디지털 혁신, 그리고 장인 정신이 한데 어우러지는 촉각적 예술품으로 탈바꿈시킵니다.

수상 인정

A' Design Award 동상 소개

Ashwa Nova 먹을 수 있는 예술, 이 작품은 A' Design Award 동상 수상작으로, 창의성, 독창성, 영민함으로 돋보이는 뛰어난 디자인에 수여되는 높은 권위의 인정입니다. 동상 수상작은 충분히 숙련되고 인상적으로 창의적인 작품으로, 디자이너의 폭넓은 경험, 상상력, 기지를 입증합니다. Ashwa Nova 먹을 수 있는 예술, 이 작품은 높이 평가받고 감탄과 사랑을 받는 사물로서 두드러지게 전문적이고 혁신적일 것으로 기대됩니다. 이 동상 수상 디자인은 예술, 과학, 디자인, 기술의 모범 사례를 담고 있으며 세부에 대한 주의로 훌륭합니다. Ashwa Nova 먹을 수 있는 예술, 이 작품은 필요를 훌륭하게 충족하고 욕망에 닿으며 감정을 매료하고 호기심을 불러일으킵니다.

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디자이너가 제공한 크레딧, 팀원 및 기술 세부 사항.

고유 특성: Ashwa Nova is a 3D-crafted chocolate bar that translates cultural storytelling into an edible form. Inspired by the symbolic horse, the design features intricate, high-relief motifs framed within a layered lattice geometry. Enabled by advanced fabrication techniques, the bar achieves precision and depth beyond conventional moulding. It transforms chocolate into a tactile artifact, where form, narrative, and craftsmanship converge to create a multisensory experience.
치수 및 패키징: The Ashwa Nova Horse Bar is an 80-gram dark milk chocolate bar that merges traditional Lunar New Year symbolism with high-precision 3D printing technology.
The bar is crafted from 70% cocoa dark chocolate infused with bright mandarin citrus notes. Its intricate, high-relief surface is highlighted by hand-applied 24-karat edible gold flakes. Measuring 115 mm x 75 mm x 10 mm, this piece serves as both a luxury gift and a landmark achievement in edible design for the 2026 Year of the Horse.
태그: 3D Printed Chocolate, Edible Art, Year of the Horse, Lunar New Year, Luxury Chocolate, Geometric Lattice, Architectural Design, Mandarin Infusion, Hand-Gilded, Sustainable Production, Edible Art
생산 기술: The realisation of Ashwa Nova is rooted in the convergence of digital design, advanced fabrication, and artisanal chocolate-making. The process begins with computational modelling, where the horse motif and lattice framework are carefully developed as a unified geometry. Special attention is given to depth, scale, and relief to ensure that the design is not only visually expressive but also structurally viable within the constraints of chocolate casting and demoulding.

To achieve the intricate detailing and layered composition, the design is prototyped using high-resolution 3D printing. This stage allows for precise control over fine features, enabling the translation of complex ornamental patterns and sculptural elements into a tangible form. Iterative testing is conducted to refine edge sharpness, surface smoothness, and the balance between aesthetic depth and manufacturability. The 3D-printed master is then used to create food-safe moulds, ensuring consistency across production while preserving the integrity of the original design.

Material considerations play a critical role in the realisation process. The chocolate composition is calibrated to achieve optimal viscosity and flow, allowing it to capture the micro-details of the mould without compromising structural stability. Tempering techniques are carefully controlled to ensure a glossy finish, clean release, and a satisfying snap, enhancing both the visual and tactile experience. The geometry of the bar is also designed to guide how it breaks, creating an intentional interaction between user and object.

Production is conceived as a hybrid process, combining technological precision with artisanal oversight. While 3D printing enables repeatability and complexity, the final casting, finishing, and quality control are handled with a high degree of craftsmanship. Each piece is inspected to ensure that the narrative elements—such as the clarity of the horse motif and the continuity of the patterned lattice—are faithfully reproduced.

Packaging and presentation further extend the design intent, positioning Ashwa Nova as a collectible object rather than a disposable product. The bar is designed to be experienced visually, tactilely, and sensorially, reinforcing Modesi’s approach of elevating chocolate into a medium of cultural storytelling.

Through this integrated process, Ashwa Nova demonstrates how contemporary fabrication technologies can be harnessed to reinterpret tradition, enabling a new form of edible design that is precise, expressive, and deeply rooted in narrative.
디자인 과제: The core challenge was the Geometric Release Paradox: creating high-relief, sharp-angled "huawen" lattice structures without shattering the brittle tempered chocolate during de-molding. Traditional rigid molds cannot handle such intricate undercuts.
The solution was a hybrid engineering workflow using precision 3D-printed flexible formworks. This digital additive process enabled the successful extraction of complex, interlocking geometries impossible with standard methods. The result is a durable 80g bar featuring crisp, hand-gilded details that bridge classical architectural aesthetics with modern fabrication.
연구: This Technical and Cultural Feasibility Study sought to merge the essence of nostalgia and cultural expression as a medium for storytelling with digital precision in edible form. The objective was to achieve high-relief geometric complexities impossible through traditional molding. Methodology involved iterative 3D design and precision polymer 3D printing to create intricate flexible formworks. This research used digital CAD tools and high-resolution additive manufacturing to test structural integrity and relief depth for an 80g bar. Results demonstrated that precision 3D-printed formworks enable geometric patterns that eliminate material waste while maintaining artisanal quality. This insight impacts the luxury confectionery market by proving that digital innovation can enhance cultural authenticity and sustainable production, offering a scalable model for bespoke culinary design.
영감: Ashwa Nova explores edible design as a medium for cultural storytelling. Inspired by the horse, a symbol of strength and prosperity, the design merges traditional Asian lattice geometries with contemporary aesthetics. By utilizing 3D printing to achieve intricate reliefs impossible with standard molds, the project creates a tactile dialogue between heritage and innovation. It transforms chocolate from a simple confection into a crafted object of memory and precision.
프로젝트 기간: The development of the MODESI Ashwa Nova Horse Bar project commenced in January 2026 in Singapore. The design and production phases were completed in February 2026, specifically timed for the Year of the Horse Lunar New Year collection. The final product was documented for award submission in March 2026 in Singapore. This timeline encompasses the full cycle from initial 3D design iterations to the hand-applied gold finishing of the physical 80-gram chocolate units.
운영 흐름: The interaction begins with the visual impact of the high-relief surface, where the 3D-printed horse and lanterns catch light against the dark cocoa. The user experiences a tactile transition from the smooth holding surface to the intricate, hand-gilded patterns of the relief. Consumption follows a planned sensory flow: starting with bright mandarin notes, followed by deep cocoa, and finishing with a clean citrus aftertaste. This intentional design offers a more immersive, multi-layered experience than a standard flat bar.
특허: Trademark and Patents owned by Modesi Designs PTE LTD Singapore
팀원: Abhimanyu Goel
Aakanksha Jain
이미지 출처: Abhimanyu Goel