Going into the last week of our micro ritual project, I continually practiced tempering chocolate for casting into my PETG funnel mold(s). I tried dark chocolate of three different varieties and white chocolate. Additionally, I settled on the optimal interior powder coco-mix. For this choice, sipping chocolate met the vision of my user experience; a rich slowly consumed beverage with a unique reveal. The unique reveal was addressed with the addition of traditional hot chocolate motifs – mini marshmallows.
From the previous week, I found a great break in relieving myself from having to cut out a perfect circle as a "cap" to the funnel. A more practical method that reduced the construction stresses was to paint tempered chocolate across the opening of the funnel form. The process is as follows: (a) rotational casting of tempered chocolate inside PETG funnel, (b) freeze mold, (c) remove mold from freezer, (d) carefully release, (e) pack sipping chocolate powder into the interior space of the chocolate funnel, (f) add some mini marshmallows, (g) pour and smooth across remaining tempered chocolate across the the surface until "sealed," (h) place back into freezer, (i) extract and ready to be enjoyed by the user.
Attached is my user experience video and final presentation that details a bit of my journey, in addition to the photos documenting my project experience.
