SWEET ROTATION

experimental rotation moulding with chocolate

After a theoretical introduction to various plastics processing technologies – above all rotational moulding – and an excursion to the Halloren chocolate factory, the students combined the two:
They rotational-moulded chocolate into experimental chocolate diamonds.
In a second step, they developed unusual rotation processes and rotational moulds using the simplest means – but with a high degree of aesthetics.
At the end of the two weeks, the rotation moulding machines and the resulting chocolate diamonds were be presented and tasted in an exhibition.

supported by:Prof. Mareike Gast
David Oelschlägel
year:2017
level:1st year BA (short project)