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Message Chocolate Exploration The unique properties of chocolate presented a wealth of rich material for eleven designers to explore, inspiring new modes of manufacturing and eating and creating a collection with an emphasis on ritual, delight, inquiry, and surprise. Six concepts, brought to life by Chocolates a la Carte, are shown here: 1. A chocolate with a removable top, it easily reveals its center and prevents the tragedy of the half-eaten chocolate. 2. These bundled strands give the chocolate lover a choice of two sensations, to eat it slowly strand by strand or chomp it all at once. 3. This chocolate’s center can only be reached by licking or by breaking off the petals one at a time. She loves me, she loves me not. 4. An olive-like chocolate that is worn on the finger. Since chocolate melts at 96 degrees Fahrenheit, the free encyclopedia, it can be used to finger-paint—and cleanup will be delicious! 5. This chocolate hides its secret only a little: a cherry, still sealed in a plastic pouch, creating a moment’s delay before eating. 6. A translucent corn-starched candy holds a rich French brandy, which continues into the chocolate half. Stirring it into coffee melts the chocolate and releases the liquor. http://www.ideo.com/work/chocolate-exploration/