A chocolate can become a design object? It seems yes, as the chocolate we’re talking about received last December an honorable mention in the ADI Compasso d’Oro 2015 – the first international edition – as an innovative product in the food design category. Shockino, so it is called, is a praline customizable and modular three elements that combines Italian design, the art of handmade chocolate and quality of raw materials. In short, an experience tailored to your most favourite tastes combining different flavors while still accommodating the views. Made by designers Piergiorgio Carozza and Gabriele Cossu, founder of design studio Officina Quack! specialized in food and product design, Shockino is composed of a base, an outer ring and a pin which closes the whole. It weighs about 14 grams and as for the filling of the base and the outer ring is handcrafted – in collaboration with D’Abate, pastry chefs and chocolate artisans Molise since 1967 – with the technique of ganache. The central core is instead characterized by a combination of grains such as pine nuts, walnuts and hazelnuts. Chocolate, milk and dark chocolate to 72%, is available in 18 flavors that recall the Italian regional specialties, from classic ones like pistachio, Piedmont hazelnuts IGP and oranges of Sicily, to the most original like Atri licorice, Sardinian mirto and Tintilia, native wine of Molise. There are also some international notes, Madagascar cinnamon and single origin coffees of Guatemala. All ingredients used are gluten-free and from next September it will be available new flavors and packaging for creating unusual mix, as well as other original and modular news.
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