#1. The brief was to develop a chocolate bar for outbound tourists, which reflected a connection to the landscape. The outcome was liquid manuka honey enrobed in dark chocolate with freeze dried manuka honey inclusions, set in a peaked mold with 24 ct gold leaf on the peaks.
#2. The brief was to create a hot chocolate experience, an affordable luxury and to include chocolate. Mouthfeel and taste were priorities. The outcome was a range of 3 flavours, house blend, peppermint, spiced and in collaboration with Botanical Kitchen a reishi tonic. These were individual servings and could be made using dairy and alternative milks or water. The chocolate was sourced from NZ bean to bar chocolate makers and I developed the packaging concept.