Posts tagged “cutaway”

ChittahChattah Quickies

Cross-sectional Chocolate [Edible Geography] – Here’s food science framed as both a structural design and experience design problem. See many delicious pictures at the original link.

Chocolate bar designers work with a limited repertoire of ingredients (nuts, crisped rice, chocolate, biscuit, coconut, nougat, and caramel), manipulated through technological innovation (enrobing, extruding, and moulding machines), to develop a wonderful variety of creamy, crunchy, tongue-coating creations.

Sometimes the design challenge is practical, as the Twix cross-section allows us to appreciate. The thin layer of chocolate between the shortbread finger and the caramel topping acts as architectural insulation, preventing water migrating from the caramel into the shortbread and softening it.

The Baby Ruth and 100 Grand bars demonstrate variations on the idea of a crispy/crunchy exterior surrounding a smooth interior, while the Oh Henry! and Snickers bars mix nuts with caramel above a smoother, denser layer of fudge or nougat, with the whole ensemble enrobed in a thin chocolate coating. The Lion bar combines both approaches, embedding a filled Kit-Kat-style wafer inside a 100 Grand exterior, turducken-style.

Mouth-feel, texture, taste, and even shareability are among the aspects of consumer experience that can be engineered through permutations of the basic chocolate bar template. The snap-off wafers of a Kit-Kat encourage more leisurely, social consumption, for example, while the interior chewiness of a Snickers creates a perception of satisfaction that the exterior crunch of a 100 Grand bar could never match.


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