Moholy-Nagy University of Art and Design
Melinda Doktor – Cognac cherry bonbon
ONYX Műhely x MOME I ‘Gerbeaud legacy’ project
The project is a collaboration between the MOME Object Design programme and ONYX Műhely. The goal of ONYX Műhely is to present a progressive Hungarian cuisine offering a fusion of art, science and gastronomy. The design course for ceramic design students of the MOME Object Design programme was led by Art Director of the ONYX Műhely’s Creative Community Angéla Góg DLA, and ceramist and MOME teacher Edit Kondor. Assisted by the Műhely's creative pastry chef Zsuzsanna Borsos, students were tasked with designing dessert serving items for ONYX Műhely by exploring contemporary dessert culture and the related serving techniques and drawing on Gerbeaud's legacy.
When designing this item, I used the classic brandy cherry chocolates as a starting point, using the fondant underneath the chocolate coating and the brandy filling as a symbol of the desert. I reinvented the brandy cherry chocolate in liquid form, presenting the deconstructed flavour of each main component separately. The rounded form is a reference to the iconic shape of the cherry and the bonbon.
The liquid component of the dessert can be sipped from the sealed spherical bowl through a straw. A flat “collar” was added to the bowl for serving the non-liquid components, such as a macaron, to evoke the crunchy texture of the bonbon’s chocolate shell. When prototyping the glass blown items, I also used traditional hot glass decoration techniques. As a result, the collar element of some of the pieces is decorated with gold foil to evoke the shiny, crinkled brandy cherry chocolate wrappers. Photo: Rebeka Szomor