Culinary Design for Jacques Torres
(Chocolate, Variable Dimensions; 2019)
The gourmet chocolate industry is brutally competitive. In such a crowded space, product innovation and on-shelf impact is critical for differentiation. This is particularly true during seasonal peaks, during which the industry earns most of its revenue.
I envisioned, modeled, and launched new seasonal and special occasion products with more playful features. Bringing these products to market required abandoning the conventional mold design process. I introduced 3D printing for greater efficiency and flexibility during the production process. In addition to commercial success, the product line was featured by Forbes.
My conversations with executives, store owners, and the culinary team about improvement areas informed the next phase of my design process: 3D modeling. Since this process was virtual, I could share my work as I iterated and rapidly modify my concepts.
I 3D printed molds to create impressions, which were then filled with chocolate. Extra material from the agar mold (in white) was shaven off in the factory shop.
Jacques and I were thrilled with the finished results. Ultimately, 7 of my designs were commercialized.
