Sustainable Chocolate – First year project – Nestlé

The concept Chocolate designed for teenagers, a first-year university project at Leeds Beckett.

The chocolate designed for teenagers and very much inspired by the students I was studying alongside (I myself a mature student) was designed and prototyped/made by me and eaten: user tested by all! (I couldn’t make them fast enough)

Uppers and downers chocolate:

Uppers, eaten in the morning helps ignite the brain neuro pathways with the power of the raw cacao nibs, housed in sweet marshmallow, and popping candy and balanced with dark chocolate outer.

Downers, eaten in the evening calmed the mind and prepares for rest.

The white chocolate shell with a soft centre of, raw chocolate whip – sweet but not too sweet.

The packaging used waste coco husks to make the carton-board and was printed using vedgetable inks so that when the packaging was composted there would be no nastie mineral oils leeking into the soils.

The chocolate and the packaging was designed to be sustainable.

The name Uppers and Downers inspired by the movie St Trinian’s and was used to have fun.

The graphics Red and black, was trendy at the time and stood out on the supermarket shelf as different.

The colour Red is a colour of energy and worked well with the branding of a chocalate designed to spark the brain activity.