Valio BetterSweet the Bar
About:
Valio Bettersweetis a service solution that enables natural sugar reduction with up to 30% without touching chocolate’s taste or texture. It also paves the way for ‘without added sugar’ claims.
Brief:
Design chocolate of the future.
The problem:
Designing something truly distinctive with chocolate presented a unique challenge, as the category is already highly saturated with creative concepts. The goal was to develop a product that felt both original and visually appealing.
I began the process with benchmarking, analyzing a range of chocolate brands—from luxury to eco-conscious—to understand positioning, visual language, and market opportunities.
I then moved into the concept development phase, sketching and exploring a variety of creative directions. Together with the team, we evaluated the concepts against the client’s needs and selected three strong proposals to present. The client ultimately responded most positively to the topographic chocolate concept, which became the foundation for further development.
The consept:
A taste landscape that unites all of worlds chocolate cravings. Each layer has different chocolate for different craving. The first layer of white chocolate for impulse, second layer of milk and white chocolate mix for craving, third layer of milk chocolate for delight, fourth layer of milk and dark chocolate mix for hunger and last layer of dark chocolate for relaxation.
My role:
Creative Consept Design
Product Design
3D Modeling
3D Printing
Thermoforming
Pretending to be a Chocolatier
Here I illustrated differen kind of shapes for the topographic design consept. Our team really liked the organic and round shapes. From this discovery I moved on to refine the desing and play with the overall shape from square to more rounded shapes.
From the illustration phase I moved over to 3D model on Solidworks. After I got the design right with the help of my teams I 3D printed some molds for testing out the casting of the chocolate into it.
After these test we 3D printed the molds for thermoforming since we produced the molds inhouse for the chocolate casting. Thermoforming was a really tideous process and a lot of try and error was made during this process. I learned a lot and after few days I was a true master of thermoforming these little molds.
After we got all the shapes right I got some chocolate and melted it to play a chocolatier. Turns out it’s not as easy as it seems!
The 50 molds that me and my team made were delivered to our partners at Kultasuklaa who were responsible for the production of The Bar.
Velistudio produced a delicious film and other visual materials for the campaing. You can check them out here.
