There are many factors that determine our experience with chocolate: the type of cocoa, the percentage used, and the flavors. But when Maison et Objet, the pre-eminent design show in France, told Oki Sato that they were naming him Designer Of The Year and asked him to design a set of chocolates, he had to pause. The head of the Tokyo and Milan-based design studio Nendo needed to rethink the concept of chocolate.
A five-day event, Maison et Objet, which generates a billion euros a year worth of sales, will kick off next Friday (Jan 23) in Paris. For the event, Nendo has created “Chocolatexture,” a series of 9 chocolates, all the same size, but each representing a Japanese onomatopoeic word that describes texture.
“The 9 different types of chocolate are made within the same size, 26x26x26mm, featuring pointed tips, hollow interiors, smooth or rough surface textures,” says Sato. “And while the raw materials are identical, the distinctive textures create different tastes.”
400 limited edition Chocolatexture sets were created and will be sold during the event in Paris.
ツブツブ (tsubu tsubu): a word for small bits or drops
スベスベ (sube sube): smooth edges and corners
トゲトゲ (toge toge): sharp pointed tips
ザラザラ (zara zara): granular like a file
ゴロゴロ (goro goro): cubic, with many edges
フワフワ (fuwa fuwa): soft and airy with many tiny holes
ポキポキ (poki poki): a delicate frame or structure
ザクザク (zaku zaku): makes a crunching sounds, like when you step on ice
via {spoon tomago}
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