Abhimanyu Goel and Aakanksha Jain ᱨᱮᱱᱟᱜ Ashwa Nova ᱡᱚᱢ ᱞᱟᱹᱜᱤᱫ ᱠᱞᱟ

Abhimanyu Goel and Aakanksha Jain ᱨᱮᱱᱟᱜ Ashwa Nova ᱡᱚᱢ ᱞᱟᱹᱜᱤᱫ ᱠᱞᱟ ᱫᱚ ᱨᱟᱸᱰᱷᱟ ᱠᱟᱞᱟ ᱯᱨᱚᱛᱤᱡᱚᱜᱤᱛᱟ ᱵᱷᱟᱜ ᱨᱮ 2026 A' Design Award ᱠᱟᱥᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱨᱮᱱᱟᱜ ᱟᱹᱰᱤ ᱢᱟᱱ ᱟᱠᱟᱱ ᱡᱤᱛᱠᱟᱨ ᱠᱟᱱᱟ᱾

ᱠᱟᱥᱟᱨᱟᱸᱰᱷᱟ ᱠᱟᱞᱟ· 2026

Ashwa Nova ᱡᱚᱢ ᱞᱟᱹᱜᱤᱫ ᱠᱞᱟ

Abhimanyu Goel and Aakanksha Jain ᱞᱮᱠᱟᱛᱮ

ᱜᱟᱦᱟᱠ: Modesi Designs Pte Ltd

ᱨᱟᱸᱰᱷᱟ ᱠᱟᱞᱟ ᱵᱷᱟᱜ ᱨᱮ A' Design Award ᱠᱟᱥᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱡᱤᱛᱠᱟᱨ

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ᱥᱟᱭᱤᱴ ᱧᱮᱞ ᱢᱮ A' Design Award ᱨᱮ ᱧᱮᱞ ᱢᱮ ᱯᱨᱮᱥ ᱨᱤᱞᱤᱡ ᱯᱩᱨᱥᱠᱟᱨ ᱵᱮᱡ

ᱨᱚᱝ

ᱰᱤᱡᱟᱭᱤᱱ

Ashwa Nova ᱡᱚᱢ ᱞᱟᱹᱜᱤᱫ ᱠᱞᱟ ᱵᱟᱵᱚᱛ ᱛᱮ

ᱟᱥᱷᱣᱟ ᱱᱚᱣᱟ ᱫᱚ ᱢᱤᱫᱴᱟᱝ 3D ᱛᱮᱭᱟᱨ ᱟᱠᱟᱱ ᱪᱠᱞᱮᱴ ᱵᱟᱨ ᱠᱟᱱᱟ ᱡᱟᱦᱟᱸ ᱫᱚ ᱞᱟᱠᱪᱟᱨ ᱠᱟᱦᱱᱤ ᱢᱤᱫᱴᱟᱝ ᱡᱚᱢ ᱫᱟᱲᱮᱭᱟᱜ ᱨᱩᱯ ᱨᱮ ᱩᱞᱴᱟᱣᱟᱠᱟᱱᱟ ᱾ ᱪᱤᱱᱦᱟᱹ ᱥᱟᱫᱷᱟᱱ ᱥᱟᱫᱚᱢ ᱠᱷᱚᱱ ᱦᱟᱛᱟᱣ ᱟᱠᱟᱱ, ᱱᱚᱣᱟ ᱰᱤᱡᱟᱭᱱ ᱨᱮ ᱯᱟᱨᱛ ᱯᱟᱨᱛ ᱞᱮᱴᱤᱥ ᱡᱷᱚᱢᱮᱴᱨᱤ ᱵᱷᱤᱛᱨᱤ ᱨᱮ ᱩᱪᱪᱟ ᱨᱤᱞᱤᱯᱷ ᱢᱚᱴᱤᱯᱷ ᱢᱮᱱᱟᱜᱼᱟ ᱾ ᱩᱱᱱᱚᱛ ᱛᱮᱭᱟᱨ ᱦᱚᱪᱚᱭ ᱛᱮ, ᱱᱚᱣᱟ ᱵᱟᱨ ᱫᱚ ᱥᱟᱫᱷᱟᱨᱚᱱ ᱢᱚᱞᱰᱤᱝ ᱠᱷᱚᱱ ᱰᱷᱮᱨ ᱴᱷᱤᱠ ᱟᱨ ᱱᱟᱲᱟᱜ ᱦᱟᱛᱟᱣᱮᱫᱟ ᱾ ᱱᱚᱣᱟ ᱫᱚ ᱞᱮᱪᱮᱫ ᱞᱮᱪᱮᱫ 3D ᱯᱨᱤᱱᱴ ᱟᱠᱟᱱ ᱯᱷᱚᱨᱢᱣᱟᱨᱠ ᱵᱮᱵᱷᱟᱨ ᱛᱮ ᱡᱷᱚᱢᱮᱴᱨᱤᱠ ᱨᱤᱞᱤᱡ ᱯᱟᱨᱟᱰᱚᱠᱥ ᱯᱟᱨᱚᱢᱮᱫᱟ, ᱡᱟᱦᱟᱸ ᱫᱚ ᱪᱷᱟᱯᱟ ᱢᱮᱰᱤᱭᱟᱢ ᱵᱟᱝ ᱨᱟᱯᱩᱫᱼ ᱠᱟᱛᱮ ᱫᱷᱟᱨ ᱫᱷᱟᱨ ᱟᱸᱰᱟᱨᱠᱟᱴ ᱦᱚᱪᱚᱭᱮᱫᱟ ᱾ ᱱᱚᱣᱟ ᱯᱨᱚᱡᱮᱠᱴ ᱫᱚ ᱪᱠᱞᱮᱴ ᱢᱤᱫᱴᱟᱝ ᱡᱷᱩᱠᱩ ᱫᱟᱲᱮᱭᱟᱜ ᱨᱮᱱ ᱪᱤᱡᱽ ᱨᱮ ᱵᱚᱫᱚᱞᱮᱫᱟ ᱡᱟᱦᱟᱸ ᱨᱮ ᱯᱩᱨᱩᱱ ᱯᱩᱨᱷᱟᱹ, ᱰᱤᱡᱤᱴᱟᱞ ᱱᱟᱶᱟ ᱠᱟᱹᱢᱤ ᱟᱨ ᱦᱟᱛ ᱠᱟᱹᱢᱤ ᱢᱤᱫᱴᱷᱮᱱ ᱢᱮᱥᱟᱜᱼᱟ ᱾

ᱢᱟᱱᱟᱱ

A' Design Award ᱠᱟᱥᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱵᱟᱵᱚᱛ ᱛᱮ

Ashwa Nova ᱡᱚᱢ ᱞᱟᱹᱜᱤᱫ ᱠᱞᱟ ᱫᱚ A' Design Award ᱠᱟᱥᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱧᱟᱢ ᱟᱠᱟᱱᱟ, ᱱᱚᱶᱟ ᱫᱚ ᱱᱟᱣᱟ ᱵᱷᱟᱵᱱᱟ ᱛᱮ ᱵᱷᱟᱞᱟᱭ ᱰᱤᱡᱟᱭᱤᱱ ᱠᱚ ᱞᱟᱹᱜᱤᱫ ᱮᱢ ᱟᱠᱟᱱ ᱥᱚᱢᱟᱱ ᱠᱟᱱᱟ᱾ ᱱᱚᱶᱟ ᱠᱚ ᱫᱚ ᱰᱤᱡᱟᱭᱤᱱᱟᱨ ᱠᱚ ᱨᱮᱭᱟᱜ ᱵᱷᱟᱵᱱᱟ ᱟᱨ ᱵᱷᱟᱞᱟᱭ ᱠᱟᱢᱤ ᱡᱷᱟᱞᱠᱟᱣ ᱠᱚ᱾ Ashwa Nova ᱡᱚᱢ ᱞᱟᱹᱜᱤᱫ ᱠᱞᱟ ᱫᱚ ᱠᱚᱞᱟ, ᱣᱤᱜᱭᱟᱱ, ᱰᱤᱡᱟᱭᱤᱱ ᱟᱨ ᱴᱮᱠᱱᱚᱞᱚᱡᱤ ᱨᱮᱭᱟᱜ ᱥᱤᱢᱟ ᱵᱟᱲᱦᱟᱣ ᱟᱨ ᱫᱩᱱᱤᱭᱟ ᱵᱷᱟᱞᱟᱭ ᱞᱟᱹᱜᱤᱫ ᱜᱚᱲᱚ ᱮᱢ ᱠᱟᱱᱟ᱾

ᱰᱤᱡᱟᱭᱤᱱ ᱯᱤᱪᱷᱟ ᱨᱮ

ᱯᱨᱮᱥ ᱠᱤᱴ

ᱰᱤᱡᱟᱭᱤᱱᱟᱨ ᱧᱮᱞ ᱠᱷᱚᱱ ᱠᱨᱮᱰᱤᱴ, ᱴᱤᱢ ᱥᱫᱚᱥᱭ ᱟᱨ ᱴᱮᱠᱱᱤᱠᱮᱞ ᱵᱤᱵᱚᱨᱚᱬ ᱮᱢ ᱟᱠᱟᱱᱟ᱾

ᱟᱞᱜᱟ ᱜᱩᱱ ᱠᱚ: 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.
ᱢᱟᱯ ᱟᱨ ᱯᱮᱠᱮᱡᱤᱝ: 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.
ᱴᱮᱜ ᱠᱚ: 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
ᱛᱮᱭᱟᱨ ᱛᱮᱠᱱᱚᱞᱚᱡᱤ: 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.
ᱰᱤᱡᱟᱭᱱ ᱪᱮᱞᱮᱧ: 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.
ᱜᱚᱵᱮᱥᱚᱱᱟ: 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.
ᱯᱨᱮᱨᱚᱱᱟ: 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.
ᱯᱨᱚᱡᱮᱠᱴ ᱥᱚᱢᱚᱭ: 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.
ᱠᱟᱹᱢᱤ ᱦᱚᱨ: 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.
ᱯᱮᱴᱮᱱᱴ ᱠᱚ: Trademark and Patents owned by Modesi Designs PTE LTD Singapore
ᱴᱤᱢ ᱥᱮᱫᱟᱭ ᱠᱚ: Abhimanyu Goel
Aakanksha Jain
ᱪᱤᱛᱟᱹᱨ ᱥᱟᱹᱦᱟ: Abhimanyu Goel