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A compact chocolate tempering analyzer for artisan chocolatiers.
Details:
Bachelor Project, Industrial Design, Umeå Institute of Design
10 Weeks — 2026
Tools: Procreate, Vizcom, Adobe Illustrator, User Research, Concept Development
Assignment:
Design a product and digital experience that simplifies the analysis and verification of chocolate tempering for small-scale producers and home users.
PROJECT OVERVIEW
Making professional chocolate tempering analysis accessible.
CHALLENGE
Artisan chocolatiers often rely on experience and manual testing to evaluate chocolate tempering. Existing methods can be time-consuming, subjective, and difficult to interpret.
Chocolate tempering machines are often very expensive, and too big to be moves around in the kitchen.
GOALS
Design a compact and accessible device that makes tempering analysis faster, clearer, and more reliable.
Make the tempering process accessible for small companies and home users.
RESEARCH
Understanding the craft before designing the solution.
UNDERSTANDING THE CRAFT
The project began with interviews, observations, and conversations with professional chocolatiers to better understand their daily workflow, challenges, and quality control processes.
KEY INSIGHTS
Consistency is critical
Small variations in tempering can significantly affect the final product.
Current methods are subjective
Many chocolatiers rely on visual assessment and personal experience.
Speed matters
Testing should fit naturally into an already busy production process.
DESIGN OPPORTUNITY
How might professional analysis become part of the everyday workflow?
ITERATION
The challenge was balancing laboratory precision with a form that felt approachable and intuitive.
DESIGN PRINCIPLES
Three principles guided every design decision.
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DESIGNED AROUND THREE CORE PRINCIPLES
Clarity
Results should be understood instantly.
Efficiency
Designed to fit seamlessly into existing workflows.
Compactness
Minimal footprint, maximum functionality.
CONCEPT DEVELOPMENT
Exploring form and interaction
Multiple concepts were developed and evaluated through sketching, prototyping, and iterative testing.
Refining the Experience
The final direction emerged through continuous evaluation of usability, workflow integration, and manufacturing considerations.
FORM DEVELOPMENT
Exploring how form, function, and workflow could come together.
Creating a distinct identity.
The form language balances precision and approachability, reflecting both scientific measurement and artisanal craftsmanship.
FINAL OUTCOME
The result of an iterative, user-centered design process.
The final concept combines compact dimensions, intuitive interaction, and clear visual feedback into a tool designed specifically for artisan chocolate production.
ABOUT
Chocolate tempering is a critical but often subjective process. Small variations can affect gloss, texture, and overall quality, making consistency difficult to achieve.
GOAL
Design a compact tool that helps artisan chocolatiers evaluate tempering quality quickly, accurately, and with confidence.
OUTCOME
The Capsule is a portable chocolate tempering analyzer designed to simplify quality assessment through a clear and intuitive testing process. By combining precise measurement with a compact footprint, it supports consistency without disrupting the workflow.
REFLECTION
Looking back on the process and the lessons it revealed.
This project highlighted the importance of translating complex technical information into simple and meaningful user experiences. It reinforced the value of iterative design and close collaboration with domain experts.