Dengo 80g Bara ea Tsokolete ka Brazil & Murgel Design Studio

Moralo oa Dengo 80g Bara ea Tsokolete ka Brazil & Murgel Design Studio ke mohlodi oa khau e hlomphehang haholo ya 2020 Moputso oa Khauta oa A' Design Award Mokhahleong oa Tlhodisano oa Moralo wa Dijo, Dino le Bonono ba Pheho.

KhautaBonono ba Pheho· 2020

Dengo 80g Bara ea Tsokolete

ka Brazil & Murgel Design Studio

Moreki: Dengo Chocolates

Mohlodi oa Moputso oa Khauta oa A' Design Award Mokhahleong oa Bonono ba Pheho

135,341

Mohlodi oa Khau ea Netefaditsweng

Netefatsa Boemo ba Khau bakeng sa #102969

Etela Sebaka Sheba ho A' Design Award Tokollo ya Boraditaba Baeche ya Moputso

Mebala

Moralo

Mabapi le Dengo 80g Bara ea Tsokolete

Dengo 80g ke bara ea tsokolete e entsoeng bakeng sa Dengo Chocolates. Sebōpeho sa eona sa botaki se emela likarolo tsa Moru oa Atlantic o Bahia, Brazil, moo cacao e kotuloang teng, tse kang makhasi a omeletseng, mahlaku le lipeo. Libaka tse kobehileng li kopanya mela ea mahlakore a mabeli le ea mahlakore a mararo, kahoo phethelo e benyang e bonesa leseli ho pholletsa le bara. Bara ena e hlahisoa ka li-mould tsa polycarbonate tse entsoeng ka li-template tsa aluminium tse betliloeng ka mochine oa CNC, tse bolokang mela e mesesane le likobo tsa eona. Botenya bo fapaneng bo fana ka molumo o hlakileng oa ho robeha ha bara e khaoloa.

Kamohelo

Mabapi le Moputso oa Khauta oa A' Design Award

Dengo 80g Bara ea Tsokolete ke mohapi oa Moputso oa Khauta oa A' Design Award, kananelo e hlomphehang haholo e fuoang meralo ea maemo a pele, e ntle ka ho makatsa le e ikhethang. Bahapi ba Khauta ke lintho tse hlahisitsoeng tse nang le mehopolo e mecha haholo, tse shebileng pele le tse khanyang ka ho foufatsa, tse bontšang botsebi, bohlale le bokhoni ba baqapi ba tsona. Dengo 80g Bara ea Tsokolete e lebelletsoe ho ba mohopolo o babatsoang haholo, o thehang mekhoa e mecha le o moholo, o tlisang boleng bo sa kang ba bonoa. Moralo ona o hapileng Moputso oa Khauta oa A' Design Award ke mosebetsi o tsosang maikutlo, o hlomphehang, o tlisang molemo o moholo le o sutumelletsang meeli ea bonono, mahlale, moralo le theknoloji. Dengo 80g Bara ea Tsokolete e hlahisa maikutlo a matla a takatso, e tsosa tjantjello, e khothalletsa boqapi mme e re khahlisa.

Ka Mora Moralo

Sete ya Boraditaba

Litlhaku, ditho tsa sehlopha le lintlha tsa botekgeniki tse fanoeng ke moetsi wa moralo.

Boleng bo Ikhethang: 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.
Boholo le Phuthelo: 80g / Width 80mm x Depth 180m x Height 8 mm (aprox)
Lithegi: Cocoa, Chocolate, edible, Brazil & Murgel, organic, Brazilian Atlantic forest, cacao, Dengo, Brazil, Bahia
Theknoloji ya Tlhahiso: 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.
Phephetso ya Moralo: 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.
Dipatlisiso: 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.
Kgothaletso: 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.
Nako ya Projeke: The project took place in Sao Paulo, between May and October 2018.
Tsamaiso ya Mosebetsi: 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.
Diphatente: n/a
Litho tsa Sehlopha: 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
Litlotla tsa Setshwantsho: Image #1: Rubens Kato
Image #2: Estudio Gastronomico
Image #3: Estudio Gastronomico
Image #4: Diego Cagnato
Image #5: Diego Cagnato