Design: Chocolate Naive (in-house design)
Art Director: Domantas Uzpalis
Industrial Designer: Marija Puipaite
Graphic Designer: Laura Grigaliunaite
Painter: Birute Zokaityte
Photographer: Vytautas Narkevicius
Project Type: Produced, Commercial Work
Location: Vilnius, Lithuania
Packaging Contents: Chocolate bars
Packaging Materials: Paper, Plastic
At Chocolate Naive the production cycle starts with a dried cacao bean. Top class cacao beans are diligently selected from exceptional farms. They are then transported via the old seaways to Europe and, finally, to Lithuania, home of Chocolate Naive. Two key principles are of the most importance to us. First, we only work with the best ingredients in the world. Secondly, we seek to become world-class craftsmen in working with this type of exquisite production.
Naive makes chocolate in ways that help to reveal the character of a particular cacao bean. The chocolate is finally born after a meticulous analysis of taste, colour, smell and texture. For some time already our products have put Lithuania on the foodie map as a rising star of fine chocolate in the world.
For seven years our boutique team was polishing this project and finally the rubber is ready to hit the road. After two years of additional r&d we are presenting our finalized chocolate collections to the worldwide audience. In my opinion the new collections present blend of styles, concepts and formats yet unseen in chocolate and in food industry.
All details mattered. Everything was calibrated in a way to set a new standard of quality. From directly sourced niche raw materials to innovative and patented recipes – we wanted to take the chocolate tasting experience to the next level. The packaging was developed for almost a year by 5 people (industrial and graphic designers, famous painter, paper constructor and other folks) and only the third attempt to develop a packaging concept was good enough for us to be continued with.
We would like to present you three different chocolate collections under one brand name – Chocolate Naive:
#1 FORAGER. Chocolate as molecular food – crazy unorthodox recipes, complex wild ingredients and innovative execution blended into the chocolate bar.
#2 EQUATOR. All flavour ingredients (and cacao) come from a single ecosystem. Because an ecosystem’s minerals, water, and soil give life to its plants, the living things that thrive together inherently taste good together.
#3 NANO_LOT. Chocolate bars made out of cacao coming from super small but very exclusive farm plots. Sometimes as small as 30kg per year. But the very best. It will be updated every second month with new nano lots.
More on packaging:
We decided to take risks and introduce new format of chocolate bar packaging with it being wider than market standard and claiming more shelf space. But this format allows us to reveal full potential of the artworks used plus it gives space to provide the necessary technical information and story. But that’s not it: NANO_LOT collection is heavy with technical information about the fenotype of cacao used and flavour analysis so an extra insert comes together with the bar (a small surprise).
Although the shape looks usual but it is anything but usual as the special paper construction was developed to hold the wide shape in tact. Every small detail was taken in to account: from the type of paper used to embossing style and multiple tests were made to extract the full potential of the colours. The inner packaging is a story of its own with three barrier protection and one transparent side for the eater to fully immerse in the aesthetics of our minimalist unicycle mould design.