Dengo 80g Bàr Seòclaid le Brazil & Murgel Design Studio

Tha Dengo 80g Bàr Seòclaid le Brazil & Murgel Design Studio na bhuannaiche air leth urramach anns an fharpais chliùitich 2020 Duais Òir A' Design Award ann an Roinn Farpais Dealbhadh Bidhe, Dibhe agus Ealain Chòcaireachd.

ÒrEalain Chòcaireachd· 2020

Dengo 80g Bàr Seòclaid

le Brazil & Murgel Design Studio

Neach-ceannach: Dengo Chocolates

Buannaiche Duais Òir A' Design Award ann an Roinn Ealain Chòcaireachd

135,341

Buannaiche Duais Dearbhaichte

Dearbhaich Inbhe na Duaise airson #102969

Tadhail air an Làrach Seall aig A' Design Award Brath Naidheachd Suaicheantas Duaise

Dathan

An Dealbhadh

Mu dheidhinn Dengo 80g Bàr Seòclaid

'S e bàr seòclaid a chaidh a chruthachadh do Dengo Chocolates a th' ann an Dengo 80g. Tha an cumadh snaidhte a' riochdachadh eileamaidean de Choille an Atlantaig ann am Bahia, Braisil, far a bheil an càcao ga bhuain, leithid duilleagan tioram, duilleach agus sìl. Tha uachdaran lùbte a' cur còmhla loidhnichean dà-mheudach agus trì-mheudach, agus mar sin tha an crìochnachadh lìomhte a' frith-thilgeil solas thairis air a' bhàr. Tha am bàr air a dhèanamh ann am molldairean polycarbonate a chaidh a chruthachadh à teamplaidean alùmanaim air an snaigheadh le inneal CNC, a chumas na loidhnichean mìne agus na lùban. Tha an tighead eadar-dhealaichte a' toirt brag brisg nuair a thèid am bàr a bhriseadh.

An Aithneachadh

Mu dheidhinn Duais Òir A' Design Award

Tha Dengo 80g Bàr Seòclaid air Duais Òir A' Design Award a bhuannachadh, aithneachadh anabarrach urramach a bheirear do dhealbhaidhean den chiad ìre, mìorbhaileach agus sònraichte. Tha buannaichean Òir nan cruthachaidhean anabarrach ùr-ghnàthach, làn lèirsinn agus drùidhteach a nochdas gèinidh, gliocas agus comas an luchd-dealbhaidh. Thathar an dùil gum bi Dengo 80g Bàr Seòclaid na innleachd a gheibh moladh mòr, a stèidhicheas gluasadan agus mòr-chuimhneachain a bheir luach nach fhacas riamh roimhe. Tha an dealbhadh seo a bhuannaich Duais Òir A' Design Award na phròiseact sònraichte, urramach a bhrosnaicheas crìochan ealain, saidheans, dealbhaidh agus teicneolais gu mòr. Bidh Dengo 80g Bàr Seòclaid a' cruthachadh faireachdainnean làidir miann, a' dùsgadh dealas, a' brosnachadh cruthachalachd agus a' glacadh sinn.

Air Cùl an Dealbhaidh

Pasgan Naidheachd

Creideasan, buill sgioba agus fiosrachadh teicnigeach a chuir an dealbhaiche ri chèile.

Feartan Sònraichte: 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.
Tomhasan & Pacadh: 80g / Width 80mm x Depth 180m x Height 8 mm (aprox)
Tagaichean: Cocoa, Chocolate, edible, Brazil & Murgel, organic, Brazilian Atlantic forest, cacao, Dengo, Brazil, Bahia
Teicneòlas Cinneasachaidh: 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.
Dùbhlan Dealbhaidh: 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.
Rannsachadh: 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.
Brosnachadh: 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.
Faid a' Phròiseict: The project took place in Sao Paulo, between May and October 2018.
Sruth Obrachaidh: 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.
Peutantan: n/a
Buill na Sgioba: 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
Creideasan Dhealbhan: Image #1: Rubens Kato
Image #2: Estudio Gastronomico
Image #3: Estudio Gastronomico
Image #4: Diego Cagnato
Image #5: Diego Cagnato