A chocolate form designed to be worn. Not displayed. Not served. Placed on the body, carried, handled until it warms, fractured against the skin, consumed. Its lifecycle is measured in minutes. Its coherence is designed to fail — at a specific moment, in a specific way.
The geometry enables controlled disintegration. Fragmentation is structural, built into the curvature and wall thickness.
Selected as one of four international entries by the ADI Food Design Delegation Italy. Exhibited at the JCK Show, Venetian Resort, Las Vegas, May–June 2008. Hong Kong, September 2008.