Culture and Civilizations
Foundation in Natural and Built Environment
July 2013 Intake
Name: Eunice Chan Yu Ming
ID: 03157...
2
Content
Concept and Theme -------------- 3
Research -------------- 4-9
Mapping of my findings -------------- 10
History ...
3
CONCEPT AND THEME
The initial theme of my postcard was actually “Environment of
the chocolate shop” where I will capture...
4
RESEACH
Dip ‘n dip: dip ‘n dip is the heaven for all chocolate, sweets and coffee lovers from
all ages, as dip ‘n dip is...
5
https://www.google.ca/maps/place/The+Curve/@3.157399,101.6
1212,15z/data=!4m2!3m1!1s0x31cc4f2b8a436a75:0x8a2b5f33dc4
c0a...
6
Salon du Chocolat: Salon Du Chocolat combines an appreciation for the finer
things in life with chocolate artistry to cr...
7
https://www.google.com.my/maps/search/Lot+26,27,+Level+G2,+
Publika+Shopping+Gallery,+Solaris+Dutamas,+K.L/@3.159701,101...
8
Mad About Coco: MAD About Coco is the one-stop joint for all things Chocolate!
From simple delights such as a nice cup o...
9
https://maps.google.com.my/maps?sll=3.159701,101.689742&ssp
n=0.0658199,0.0878958&q=Lot+26,27,+Level+G2,+Publika+Shopp
i...
10
Mapping of my findings
Chocolate
Shops
Environmen/
Design
Look and
Taste of
Chocolates
People/
Customers
Dip ‘n dip  G...
11
THE HISTORY OF CHOCOLATE
The first recorded evidence of chocolate as a food product goes back to
Pre-Columbian Mexico. ...
12
GROWING COCOA BEANS
Cocoa beans are usually grown on small plantations in suitable
land areas 20 degrees north or south...
13
KINDS OF CHOCOLATE
Milk Chocolate
This consists of at least 10% chocolate liquor ("raw" chocolate pressed
from carob ni...
14
Bite sized and chocolate covered. They are filled with caramels, nuts,
creams, jellies, and so forth.
White Chocolate
I...
15
HOW CHOCOLATES ARE MADE
There are four basic methods of coating chocolate onto something such
as caramel or a nut.
They...
16
LAYOUT
Packaging:
Pink as the background colour, as pink is represents
happiness, bubbly and joy like chocolate
There a...
17
SAMPLE PHOTO WITH DESIGN
Front
Back
Back picture is the same as the front one with slightly low
opacity and the postcar...
18
FINAL PHOTO SELECTION
19
20
Conclusion
The moist chocolate melts in my mouth, sticky with fudge
frosting on my tongue. The bitter and simultaneousl...
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Cc report

  1. 1. Culture and Civilizations Foundation in Natural and Built Environment July 2013 Intake Name: Eunice Chan Yu Ming ID: 0315729 Tutor: Ms. Delliya
  2. 2. 2 Content Concept and Theme -------------- 3 Research -------------- 4-9 Mapping of my findings -------------- 10 History of Chocolate -------------- 11-15 Layout -------------- 16-17 Final photo selection --------------- 18-19 Conclusion -------------- 20
  3. 3. 3 CONCEPT AND THEME The initial theme of my postcard was actually “Environment of the chocolate shop” where I will capture and study the interior, design and environment of the chocolate shop. But my theme was eventually changed when I visit the three chocolate shops that I have chosen, which is Dip n’ Dip, Salon du Chocolat and Mad about Coco. All three of them are located at Kuala Lumpur. I’ve consulted my tutor regarding my plans and she gave me the green light of adding an additional concept of Chocolate. So I’ve changed my initial theme to “The Chocolate War”. I compared not only the environment of the three, I have also compared about their customers and their chocolate dessert.
  4. 4. 4 RESEACH Dip ‘n dip: dip ‘n dip is the heaven for all chocolate, sweets and coffee lovers from all ages, as dip ‘n dip is sort of a coffee shop that is specialized in chocolate sweets, chocolate dipped fruits and sweets, chocolate based hot and cold drinks in addition to top of the line coffee drinks and a variety of cold drinks. All offered to the clients in a very unique concept. History of Dip ‘n dip: dip ‘n dip started on the 15th of February 2009 when it opened its first branch in Cham City Center in Damascus Syria to test the new concept. Although with the limited opportunity given in the first outlet, due to the limited physical space and the situation of the mall, a great success and big demand was generated by this first branch and it was the spark that pushed the company to grow and become the fastest growing food chain in the middle east, with 7 branches in Damascus and one branch in Amman, Jordan. One branch in Kuwait. And already have international Master Franchise agreements for the UAE, Malaysia, Qatar, KSA, and Canada.
  5. 5. 5 https://www.google.ca/maps/place/The+Curve/@3.157399,101.6 1212,15z/data=!4m2!3m1!1s0x31cc4f2b8a436a75:0x8a2b5f33dc4 c0af3?hl=en Dip ‘n dip is located at The Curve Mall, first flour at the link 2 to ecurve No lb-2 Damansara. The opening hours of dip ‘n dip is Monday to Saturday between 10a.m. to 12a.m.
  6. 6. 6 Salon du Chocolat: Salon Du Chocolat combines an appreciation for the finer things in life with chocolate artistry to create exquisite, handcrafted chocolates that look and taste delicious. Reserved for those that expect nothing less than perfection, their chocolate creations have been satisfying chocolate connoisseurs since their humble beginnings.
 
 Whatever the season, their luxury chocolate collection are in style - delivered as quality gifts, their gourmet chocolates will certainly be the talking point of any celebration, and leave their guests craving for more.
 
 At Salon Du Chocolat they use unique and quality ingredients and adhere to traditional old world methods, to produce confectionary to the finest of international standards.
 
 To some, their chocolates are regarded as a luxury affordable to the selected few; however those that have tried it say there’s no price tag to put on the quality that they deliver, and they always come back for more. Whether as a gift for that special occasion, or for personal indulgence, Salon Du Chocolat is here to stay. Their chocolate is flavoured with premium cocoa beans, processed fastidiously in small batches. Manufacturing chocolate right where the cocoa originates allows us to try to our own ferment, which provides a true advantage in making the best from the most advanced type of beans. They also use their own special cocoa butter derived from fine-flavoured cocoa, which allows a luxurious richness and chocolaty flavour. They roast the cocoa beans in-house to make sure the company's signature flavour profile is systematically maintained through all their chocolate production. They use a special preparation method where they take away the outer shell from the beans then roast the tiny nibs within; this allows the nibs to measure fairly uniform in size, and permits them to manage temperature and time, thus creating their own unique flavour. Their unique chocolate can be recognized by its texture and flavour, which provides the taste buds a crescendo of pleasure. The wonderful styles and individual forms of this chocolate artistry, is there to be enjoyed.
 Only the very best, natural ingredients are used; there are no additives, no synthetic seasonings or colourings
  7. 7. 7 https://www.google.com.my/maps/search/Lot+26,27,+Level+G2,+ Publika+Shopping+Gallery,+Solaris+Dutamas,+K.L/@3.159701,101 .689742,14z/data=!3m1!4b1 Salon Du Chocolat is located at the Publika, Solaris Dutamas. It is in Level G2, opposite of Ben’s Restaurant, near the escalator. The opening hours of Salon Du Chocolat is Monday to Sunday between 10a.m. to 11p.m.
  8. 8. 8 Mad About Coco: MAD About Coco is the one-stop joint for all things Chocolate! From simple delights such as a nice cup of hot Chocolate, to a fancy Chocolate fondue, it's all here at MAD about Coco.
  9. 9. 9 https://maps.google.com.my/maps?sll=3.159701,101.689742&ssp n=0.0658199,0.0878958&q=Lot+26,27,+Level+G2,+Publika+Shopp ing+Gallery,+Solaris+Dutamas,+K.L&output=classic&dg=ntvb Just like Salon Du Chocolat, Mad About Coco is located at the Publika, Solaris Dutamas. It is right above a shop called Mee Jawa. Mad About Coco is closed on Mondays! Their working hours is on Tuesday to Sunday. Tuesday-Thursday & Sunday: 11am-10pm Friday, Saturday, Eves & Public Holiday: 11am-12am
  10. 10. 10 Mapping of my findings Chocolate Shops Environmen/ Design Look and Taste of Chocolates People/ Customers Dip ‘n dip  Good  Clean  Noisy  Too sweet  Decoratio n of dessert is nice  Family and Friends Salon Du Chocolat  Small as compare d to the other 2  Enjoyable  Has the best taste and looks among 3  Couples Mad About Coco  Cute, relaxed environm ent  Provided props for selfies like wigs, huge glasses, neckties and bow ties  Everythin g is cute!  Chocolate with their own design on top  Taste is not that nice as compare d to dip ‘n dip  Mostly teenagers
  11. 11. 11 THE HISTORY OF CHOCOLATE The first recorded evidence of chocolate as a food product goes back to Pre-Columbian Mexico. The Mayans and Aztecs were known to make a drink called "Xocoatll from the beans of the cocoa tree. In 1528, the conquering Spaniards returned to Spain with chocolate still consumed as a beverage. A similar chocolate drink was brought to a royal wedding in France in 1615, and England welcomed chocolate in 1662. To this point "chocolate" as we spell it today, had been spelled variously as "chocalatall, "jocolatte", "jacolatte", and "chockelet.11 In 1847, Fry & Sons in England introduced the first "eating chocolate," but did not attract much attention due to its bitter taste. In 1874, Daniel Peter, a famed Swiss chocolateer, experimented with various mixtures in an effort to balance chocolates rough flavor, and eventually stumbled upon that abundant product -- milk. This changed everything and chocolate's acceptance after that was quick and enthusiastic.
  12. 12. 12 GROWING COCOA BEANS Cocoa beans are usually grown on small plantations in suitable land areas 20 degrees north or south of the Equator. One mature cocoa tree can be expected to yield about five pounds of chocolate per year. These are planted in the shade of larger trees such as bananas or mangos, about 1000 trees per hectare (2,471 acres). Cocoa trees take five to eight years to mature. After harvesting from the trees, the pods (which contain the cocoa beans) are split open, beans removed, and the beans are put on trays covered with burlap for about a week until they brown. Then they are sun dried until the moisture content is below 7%. This normally takes another three days. After cleaning, the beans are weighed, selected and blended before roasting at 250 degrees Fahrenheit for two hours. Then shells are removed leaving the "nib." Nibs are crushed to create a chocolate "mass." This is the base raw material from which all chocolate products are made.
  13. 13. 13 KINDS OF CHOCOLATE Milk Chocolate This consists of at least 10% chocolate liquor ("raw" chocolate pressed from carob nibs) and 12% milk solids combined with sugar, cocoa butter (fat from nibs), and vanilla. Sweet and Semi-Sweet Chocolate Are made from 15-35% chocolate liquor, plus sugar, cocoa butter, and vanilla. Imprecision of the two terms causes them to commonly be called "dark" or "plain" chocolate. Dark chocolate has a large following among dessert makers, and for this reason is referred to as "baking" chocolate. Bittersweet and Bitter Chocolate Bittersweet usually contains 50% chocolate liguor and has a distinct "bite" to the taste. Bitter or unsweetened chocolate liquor also is used in baking and is also referred to as "bakers" chocolate. Creams and Variations
  14. 14. 14 Bite sized and chocolate covered. They are filled with caramels, nuts, creams, jellies, and so forth. White Chocolate Is not really chocolate as it contains no chocolate liquor, Carob This is a brown powder made from the pulverized fruit of a Mediterranean evergreen. It is used by some as a substitute for chocolate because it can be combined with vegetable fat and sugar, and made to approximately the color and consistency of chocolate.
  15. 15. 15 HOW CHOCOLATES ARE MADE There are four basic methods of coating chocolate onto something such as caramel or a nut. They are: Enrobing Least expensive method. Centers are carried by conveyer through a machine that showers them with chocolate. Panning Chocolate is sprayed on the centers as they rotate in revolving pans, then cool air is blown in pan to harden the chocolates. Dipping Generally done by hand by small scale producers. Shell Moldinq Most sophisticated method. Used for most sculptural chocolates. The process consists of many intricate steps, thus causing it to be more expensive than other methods.
  16. 16. 16 LAYOUT Packaging: Pink as the background colour, as pink is represents happiness, bubbly and joy like chocolate There are quotes about chocolate in the heart shape.
  17. 17. 17 SAMPLE PHOTO WITH DESIGN Front Back Back picture is the same as the front one with slightly low opacity and the postcard template.
  18. 18. 18 FINAL PHOTO SELECTION
  19. 19. 19
  20. 20. 20 Conclusion The moist chocolate melts in my mouth, sticky with fudge frosting on my tongue. The bitter and simultaneously sweet smell of it puts me in a serene mind state. I smack my full red lips together. With the rich deep shades of brown on every delicious layer this chocolate acts as a slice of happiness. That is the reason why I love chocolate and chose this theme for my assignment project. So besides doing and learning other cultures, why not start with the one that I love the most? I believe this assignment has given me a new view of chocolates, and I’ll be exploring all of them one step at a time

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