Review on The Dieline: Dandelion Chocolate

Crit Dandelion Chocolate on The Dieline

Established in 2010 by Cameron Ring and Todd Masonis, Dandelion Chocolate is a San Francisco based bean-to-bar manufacturer. Their first three products, Ocumare – Venezuela, Sambirano – Madagascar and Columbia (named after the regions and countries from which the raw beans are sourced) each contain 70% cocoa that has been roasted, cracked, sorted, winnowed, ground, conched, tempered and packed by hand in small batches. Designed by Caleb Everitt and illustrator Anthony Ryan, the packaging treatment reflects the handcrafted production techniques, limited run and high product quality with distinctive, practical and tactile artisan material combination, a typographic narrative style and a block foil print finish.

Click here to read my review and share your own opinion of Dandelion Chocolate on The Dieline.

More Crits from Richard Baird published on The Dieline

Crit Founderscard    Prometheus Springs    1516 San Miguel


Packaging In Brief: Aronia

Aronia designed by Work In Progress

Aronia is an organically grown brand of aronia cordial that is sold through health food stores across Norway. The packaging, designed by Oslo based multidisciplinary design agency Work In Progress, combines and contrasts an ornate, etched and illustrative script with the sans serif modernism of the Pur logo-type. A simple black, white and gold foil treatment has a contemporary restraint that is successfully mixed with a classic and more medicinal sensibilities that make this look premium but not old fashioned.

Aronia is a wild plant from North America, much used as ornamental shrub in European gardens. It has black berries with extremely high levels of antioxidants, two times more than blueberries. North America Indians used the juice from Aronia as medicine. There are many theories on the positive effects of antioxidants. The design is inspired by “patent medicine” from late 17th century America.”

- Taken from the Work In Progress website.

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