Chocolatexture
© Akihiro Yoshida
for Maison et Objet 2015
Cocoa’s country of origin, kind, percentage content, technique of the chocolatier’s, the flavours inside…
There are many factors that determine a chocolate’s taste.
nendo
In coming up with a new chocolate concept, we turned out attention not to such factors, but to the chocolate’s “shape.”
© Akihiro Yoshida
The 9 different types of chocolate are made within the same size, 26x26x26mm,
featuring pointed tips, hollow interiors, smooth or rough surface textures–
and, while the raw materials are identical, the distinctive textures create different tastes.
© Akihiro Yoshida
Each chocolate is directly named after Japanese expressions used to describe texture.
- “tubu-tubu” Chunks of smaller chocolate drops.
- “sube-sube” Smooth edges and corners.
- “zara-zara” Granular like a file.
- “toge-toge” Sharp pointed tips.
- “goro-goro” Fourteen connected small cubes.
- “fuwa-fuwa” Soft and airy with many tiny holes.
- “poki-poki” A cube frame made of chocolate sticks.
- “suka-suka” A hollow cube with thin walls.
- “zaku-zaku” Alternately placed thin chocolate rods forming a cube.
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida
© Akihiro Yoshida