Nominee | Food Design | 2023
Garçoa Chocolate
The bean-to-bar chocolate of the four-member Garçoa collective is a Swiss pioneering project: it is made in the company’s own factory in Zurich-Wollishofen from hand-picked cocoa beans and organic cane sugar. Additives are consistently avoided. Garçoa's chocolate also scores visually with its unique bar shape, developed by product designer Andreas Saxer to create a variety of taste experiences. The various creations are manufactured in specially designed molds and offered in colorful packaging by Studio Hübner Braun – for the most loyal followers even by subscription.
Comments of the jury
The ambitious young company has made it its goal to offer high-quality and socially just chocolate, produced as locally as possible, while raising awareness for more sustainable chocolate consumption – a bold undertaking, especially in the actual chocolate country. The small, female-dominated team shows a keen awareness of a design concept that has been followed through, and sells a considerable amount of the sweet dish each year. A coherently designed appearance and a product design with a unique selling proposition round off the project coherently.
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