Origin of ideas Rational First Swiss chocolate company - innovation, swiss chocolate is high quality, swiss chocolate making techniques Emotive Innovative, Quality, learning from the past to inform the future, forming new tradition, getting rid of unnecessary processes - clean minimal look, rewarding, treat Chocolate Coated Swiss roll - Flavoured mousse in a… Continue reading In Class Product Developments
Potential Flavours Swiss Roll - Cake centre (Strawberry and cream) Mailanderli - Buttery Lemon Cookies Basler Läckerli - Hard spice biscuit, honey, hazelnuts, almonds, candied peel, and Kirsch. Magenbrot - is a small, sweet glazed biscuit that shares many similarities with a gingerbread cookie. Believed to help improve digestion. Engadiner Nusstorte - is a traditional… Continue reading Flavour & Design Initial Brainstorm
Perceptual mapping for the novelty chocolate bar market.
1. Two 'big ideas' or macro trends that you think is un-, or underrepresented in the world of chocolate 'novelty bars'. At the same time, start to develop a "big idea" by analysing the strengths and weaknesses of Nestlé and competitor brands, and by brainstorming macro-trends that you see unfolding in the 'novelty bar' market… Continue reading Week 7 & 8