After critique today I have decided to move forward with my item an initial pathos object Chocolove chocolate bar which has become logos.
Changes to make:
A chocolate bar thats informative and lets you feel better about eating it is a strong idea because most chocolate bars are only pathos.
Deepen the concept.
Experimenting with some copywriting.
Chocolate you love it and its good for you.
Guilt free chocolate.
Doctor recommended chocolate.
I will be experimenting with a key along side my icons.
Experiment with the 65% statistic as a informative graph on the back of the bar. See Nicolas Feltron.
* Pick up information is beautiful.
There are so many of these bars in various percentages if I can come up with a good system I wonder if I could do a few as a series.
How can I make the unboxing special?
A little research about the company:
"Chocolove is a chocolate manufacturer with headquarters and a manufacturing facility in Boulder, Colorado. Founded in 1996 by entrepreneur Timothy Moley, the company produces all-natural and organic chocolate bars. They also produce a line of single-origin, vintage chocolate bars under the brand name Chocolatour.
Chocolove imports chocolate and cocoa butter from Belgium to produce its chocolate bars.
Chocolove was the first American company to indicate the cocoa content percentage on its wrappers, beginning in 1996. Chocolove is still owned and operated by its founder, chocolatier Timothy Moley." - Wikipedia
"When he returned to the States, he began his chocolate education and quickly discovered a few key facts about the U.S. chocolate market: the average consumer could tell the difference between cheap chocolate and premium chocolate and they preferred premium chocolate; the available premium chocolate bar choices were limited, expensive and intimidating; no U.S. company was indicating the cocoa content on their wrappers; and flavors were boring." - From the company site.
Chocolove Rich Dark Chocolate Bar
65% Cocoa Content
"A complex, bittersweet chocolate. Caribbean cocoa beans add subtle hints of fruit and vanilla. This full-flavored chocolate melts effortlessly in your mouth and leaves a tangy cocoa aftertaste."
Front
Back
Informational Facts for my Logos based packaging:
Sources:
http://longevity.about.com/od/lifelongnutrition/p/chocolate.htm
http://www.webmd.com/diet/news/20030827/dark-chocolate-is-healthy-chocolate
http://www.allchocolate.com/health/basics/
http://my.clevelandclinic.org/heart/prevention/nutrition/chocolate.aspx
http://www.doctorsolve.com/blog/2009/11/5-health-benefits-of-dark-chocolate.html
Chocolate must be kept cool, dark and in a moisture-proof container to preserve freshness and develop flavor. Chocolate keeps best at a temperature of 60°F. A range of 55°F to 70°F is recommended. However, whatever storage temperature you use, it is best if the temperature doesn’t vary more than 5° on a daily basis. You can store chocolate in the refrigerator; however, you must adhere to guidelines which include an air-tight, moisture-tight container; a zip lock bag may not be enough to keep out moisture and other aromas in the refrigerator.
Why do some chocolate bars have a lightly colored, powdery film on their surface?
This light, powdery film is called bloom. When chocolate is exposed to temperatures above 75°F, the cocoa butter can change from solid to liquid and move toward the surface of the bar. Subsequent cooling will result in cocoa butter crystals forming a thin, lightly colored, powdery film on the surface of the bar. It also leaves some cocoa particles uncoated inside the bar, causing the chocolate to taste dry, chalky, and grainy. Obviously, higher temperatures can cause a bar to melt and deform, but even at temperatures around 80°F a bar may not deform, but may develop bloom. Chocolove should be kept out of direct sunlight and stored between 50°F and 70°F.
What does the cocoa percentage on your wrapper mean?
The percentage is the amount by weight of the ingredients derived directly from the cocoa bean. Cocoa powder, cocoa butter, and cocoa liquor are all derived directly from the bean. The higher the cocoa content in a bar, the less sugar the chocolate contains. Since 1995Chocolove has clearly printed the cocoa content of each bar on its wrappers. We were the first to do so in the United States.
Chocolate is made from plants, which means it contains many of the health benefits of dark vegetables. These benefits are fromflavonoids, which act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.
Heart Health Benefits of Dark Chocolate:
Dark chocolate is good for your heart. A small bar of it everyday can help keep your heart and cardiovascular system running well. Two heart health benefits of dark chocolate are:
Lower Blood Pressure: Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.
Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.
Other Benefits of Dark Chocolate:
Chocolate also holds benefits apart from protecting your heart:
- it tastes good
- it stimulates endorphin production, which gives a feeling of pleasure
- it contains serotonin, which acts as an anti-depressant
- it contains theobromine, caffeine and other substances which are stimulants
WEB MD:
Dark Chocolate Lowers Blood Pressure
Dark chocolate -- not white chocolate -- lowers high blood pressure, say Dirk Taubert, MD, PhD, and colleagues at the University of Cologne, Germany. Their report appears in the Aug. 27 issue of The Journal of the American Medical Association.
But that's no license to go on a chocolate binge. Eating more dark chocolate can help lower blood pressure -- if you've reached a certain age and have mild high blood pressure, say the researchers. But you have to balance the extra calories by eating less of other things.
Antioxidants in Dark ChocolateDark chocolate -- but not milk chocolate or dark chocolate eaten with milk -- is a potent antioxidant, report Mauro Serafini, PhD, of Italy's National Institute for Food and Nutrition Research in Rome, and colleagues. Their report appears in the Aug. 28 issue of Nature. Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments.
"Our findings indicate that milk may interfere with the absorption of antioxidants from chocolate ... and may therefore negate the potential health benefits that can be derived from eating moderate amounts of dark chocolate."
Translation: Say "Dark, please," when ordering at the chocolate counter. Don't even think of washing it down with milk. And if health is your excuse for eating chocolate, remember the word "moderate" as you nibble.
The StudiesTaubert's team signed up six men and seven women aged 55-64. All had just been diagnosed with mild high blood pressure -- on average, systolic blood pressure (the top number) of 153 and diastolic blood pressure (the bottom number) of 84.
Every day for two weeks, they ate a 100-gram candy bar and were asked to balance its 480 calories by not eating other foods similar in nutrients and calories. Half the patients got dark chocolate and half got white chocolate.
Those who ate dark chocolate had a significant drop in blood pressure (by an average of 5 points for systolic and an average of 2 points for diastolic blood pressure). Those who ate white chocolate did not.
In the second study, Serafini's team signed up seven healthy women and five healthy men aged 25-35. On different days they each ate 100 grams of dark chocolate by itself, 100 grams of dark chocolate with a small glass of whole milk, or 200 grams of milk chocolate.
An hour later, those who ate dark chocolate alone had the most total antioxidants in their blood. And they had higher levels of epicatechin, a particularly healthy compound found in chocolate. The milk chocolate eaters had the lowest epicatechin levels of all.
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