February 03, 2017

A Chocolate Bar That's too Good to Eat

Designing is a passion and Adam Gill feels it... He jumped at the challenge when asked by his friends Bo and Thomas to design their signature mold of the bar chocolate for their new company  Beau Cacao. The design was inspired by traditional Malaysian patterns, geometric architectural features, organic layering, and tessellation...

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Bo and Thomas had some set ideas they wanted to be realized. They asked for a thin bar with a firm snap, a design that would reflect the origin of the cacao beans but also remain modern and unique, and a grid to aid snapping with their logo at the center.
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 Working from the logo outwards, Gill, created a tessellating pattern comprised of triangles, diamonds, and parallelograms. These set out the deeper channels of the snapping grid, and a second pattern was overlaid defining additional detail. The points of intersection between the shapes define subtle undulations in the bar's surface. The resulting relief contrasts against the hard lines of the pattern and produces fantastic organic specular highlights.
Categories: News Chocolate



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