Ashwa Nova Kazi ya Msingi: Sanaa Inayoliwa na Abhimanyu Goel and Aakanksha Jain

Muundo Ashwa Nova Kazi ya Msingi: Sanaa Inayoliwa na Abhimanyu Goel and Aakanksha Jain ni mshindi mashuhuri wa tuzo ya kifahari ya 2026 Tuzo ya Shaba ya A' Design Award katika Kategoria ya Mashindano ya Usanifu wa Chakula, Vinywaji na Sanaa ya Upishi.

ShabaSanaa ya Upishi· 2026

Ashwa Nova Kazi ya Msingi: Sanaa Inayoliwa

na Abhimanyu Goel and Aakanksha Jain

Mteja: Modesi Designs Pte Ltd

Mshindi wa Tuzo ya Shaba ya A' Design Award katika Kategoria ya Sanaa ya Upishi

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Mshindi wa Tuzo Aliyethibitishwa

Thibitisha Hali ya Tuzo kwa #183490

Tembelea Tovuti Tazama kwenye A' Design Award Taarifa kwa Vyombo vya Habari Beji ya Tuzo

Rangi

Muundo

Kuhusu Ashwa Nova Kazi ya Msingi: Sanaa Inayoliwa

Maandishi ya Kitabu: Ashwa Nova ni kibao cha chokoleti kilichotengenezwa kwa muundo wa pande tatu (3D) ambacho hubadilisha usimulizi wa hadithi za kitamaduni kuwa umbo linaloliwa. Ikiwa imehamasishwa na farasi wa kiishara, muundo huu unaonyesha michoro ya nakshi iliyochongoka iliyowekwa ndani ya jiometri ya wavu yenye tabaka. Ikiwezeshwa na uundaji wa hali ya juu, kibao hiki kinafikia usahihi na kina kinachopita uundaji wa kawaida. Kinashinda kitendawili cha kuachilia umbo la kijiometri kwa kutumia maumbo yanayonyumbulika yaliyochapishwa kwa mbinu ya 3D, kuruhusu sehemu zilizochongoka kwa ukali bila kuvunja chokoleti dhaifu. Mradi huu hubadilisha chokoleti kuwa kazi ya sanaa inayogusika ambapo urithi, ubunifu wa kidijitali, na ufundi wa hali ya juu vinakutana.

Utambuzi

Kuhusu Tuzo ya Shaba ya A' Design Award

Ashwa Nova Kazi ya Msingi: Sanaa Inayoliwa ni mshindi wa Tuzo ya Shaba ya A' Design Award, utambuzi wenye heshima kubwa unaotolewa kwa miundo bora inayotofautishwa kwa ubunifu, ustadi na busara. Washindi wa Shaba ni kazi za ufundi mwingi na bunifu ya kushangaza zinazothibitisha uzoefu mpana, mawazo na ustadi wa wabunifu wao. Ashwa Nova Kazi ya Msingi: Sanaa Inayoliwa inatarajiwa kuwa kitu kinachothaminiwa sana, kupendwa na kuenziwa, ambacho ni cha kitaalamu na bunifu kwa kiasi kikubwa. Muundo huu ulioshinda Tuzo ya Shaba ya A' Design Award unajumuisha mbinu bora katika sanaa, sayansi, usanifu na teknolojia, na ni bora kwa umakini wake kwa undani. Ashwa Nova Kazi ya Msingi: Sanaa Inayoliwa hutosheleza mahitaji kwa uzuri, hugusa hamu, huvutia hisia na kuvutia udadisi.

Nyuma ya Muundo

Vifaa vya Habari

Mikopo, wanachama wa timu na maelezo ya kiufundi yaliyotolewa na mbuni.

Sifa za Kipekee: 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.
Vipimo na Ufungashaji: 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.
Lebo: 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
Teknolojia ya Uzalishaji: 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.
Changamoto ya Ubunifu: 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.
Utafiti: 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.
Msukumo: 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.
Muda wa Mradi: 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.
Mtiririko wa Uendeshaji: 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.
Hataza: Trademark and Patents owned by Modesi Designs PTE LTD Singapore
Wanatimu: Abhimanyu Goel
Aakanksha Jain
Haki za Picha: Abhimanyu Goel