Each white, milk or dark chocolate shell has a slot in the front for wafers, nougat, biscuit or caramel, and a depression in the top to hold nuts, fruit or liquid.

Lambinet designed the system while studying at Master of Advanced Studies in Luxury course at the Ecole Cantonale d’art de Lausanne (ECAL).

Other graduates of the same course have shown a musical box that incorporates swaying sticks of barley and an indoor croquet set crafted from timber, cork and leather.

See more stories about food  here and our report on Food and Design here.

The information below is from Elsa Lambinet:

Sweet Play

"Don't Play with Food"

A new kind of chocolate which can be created according to your taste, thanks to three elements.

Adaptations allows for intuitive combinations, yet allows for freedom and range of choice to the participant.

A modular design allows for three types of chocolate that can support two added ingredients: black chocolate has a hole to contain fruit, milk chocolate has spaces for nuts, and white chocolate is surfaced to hold liquids,
and all three contain a hollowed compartment for inserted flavored wafers, perhaps nougat, biscuit or caramel.

Participants get to mix and match ingredients for hours and hours as they gorge themselves on custom confectionery goodness.

The greater the amount of cacao corresponds to the thickness of the shape.

Partners: the famous Swiss chocolate maker Blondel

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by Elsa Lambinet appeared first on Dezeen.