Japanese designers at Nendo (featured on Feel Desain previously for their adorable sticker calendars) came up with these tasty looking chocolate blocks in different textures for Maison et Objet 2015. They wanted to investigate how a chocolate’s shape affects the taste, and discovered that using different textures in fact changes the taste of the chocolate itself. Using a standard size of 26mm cubes, Nendo played around with different textures, smooth and rough, hollow and solid, pointed or rounded corners. The chocolates are named after the Japanese expressions which describe their texture.
“tubu-tubu” Chunks of chocolate drops.
“sube-sube” Smooth, rounded edges.
“zara-zara” Granular.
“toge-toge” Sharp pointed tips.
“goro-goro” Connected smaller cubes.
“fuwa-fuwa” Soft and airy with tiny holes.
“poki-poki” A frame.
“suka-suka” Hollow cube with thin walls.
“zaku-zaku” Chocolate rods forming a cube.
“zara-zara” Granular.
“toge-toge” Sharp pointed tips.
“goro-goro” Connected smaller cubes.
“fuwa-fuwa” Soft and airy with tiny holes.
“poki-poki” A frame.
“suka-suka” Hollow cube with thin walls.
“zaku-zaku” Chocolate rods forming a cube.
Need, which was awarded “Designer of the Year” at Maison&Objet 2015, created 400 limited edition Chocolatexture sets for tasting, and also chose pieces of ‘chocolatey’ furniture from companies such as Emeco, Moroso and Cappellini to be custom coloured to look like chocolate and featured in their specially designed lounge at the event. Maison&Objet runs from 23-27 January 2015 in Paris.
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