QualaTea Weeks 9/10: Development of the Chocolate Concept

As a group and based on Nela's feedback from our first initial presentation; we had decided to focus out time and energy on developing the Chai Chocolate to such a point where it was ready for Nela to actually take to the next level herself.

During this development process, the Chai Chocolate mould and design went through some modifications and changes to make it look as professional as possible for the final presentation.

What we were left with by the end was a modified chocolate block, design and mould.







We also refined the recipe of the chocolate. During our week 7 pitch, the chai chocolate had a soft texture like fudge. The new recipe focused more closely on the mixtures of ingredients to create a more smooth, refined texture and and sweeter taste.

Before:
After:







This softer more delicate texture fitted significantly better into the mould and was easy to get back out after hardening within the mould: 





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