{"id":14836,"date":"2016-10-17T12:56:56","date_gmt":"2016-10-17T10:56:56","guid":{"rendered":"https:\/\/zoo.ad\/projects\/world-chocolate-masters\/"},"modified":"2026-10-19T14:39:19","modified_gmt":"2026-10-19T12:39:19","slug":"world-chocolate-masters-2","status":"publish","type":"projects","link":"https:\/\/zoo.ad\/es\/projects\/world-chocolate-masters-2\/","title":{"rendered":"World Chocolate Masters"},"content":{"rendered":"\t\t
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World Chocolate Masters<\/h1>\n\t\t\t\t\t

Dise\u00f1o de trofeo<\/h2>\n\t\t
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El\u00a0World\u00a0Chocolate\u00a0Masters, el concurso de maestros chocolateros m\u00e1s prestigioso del mundo, nos encarg\u00f3 el dise\u00f1o de la l\u00ednea de trofeos de la edici\u00f3n 2015. En nuestra propuesta utilizamos el cristal y la madera, materiales nobles, trabajados a mano. La madera es originaria del tr\u00f3pico, lo que nos remite al origen del cacao, y se utiliza como base, mientras que el cristal representa la parte solemne y de sofisticaci\u00f3n.<\/h3>\n\t\t\n<\/div>\n\n<\/div>\n
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En el cristal generamos una cavidad utilizando una pi\u00f1a de cacao real, consiguiendo el negativo de una pi\u00f1a dentro de la masa de cristal fundido. Esta contraforma presenta una dualidad, ya que seg\u00fan el \u00e1ngulo de visi\u00f3n se puede ver el positivo o el negativo de la media pi\u00f1a de cacao.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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El interior del cristal est\u00e1 lleno de impurezas, peque\u00f1as burbujas y cambios de opacidad, mientras que el contorno exterior es irregular. Con todas estas caracter\u00edsticas conseguimos que no haya dos piezas exactamente iguales. Para nosotros es muy importante el factor org\u00e1nico y natural, por este motivo los trofeos est\u00e1n hechos a mano y recuerdan el origen y la obtenci\u00f3n de la materia prima, antes de ser manipulada y procesada.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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La cara principal, que presenta el agujero y el logo, est\u00e1 perfectamente pulida a diferencia del resto de caras. Este hecho introduce el concepto de la intervenci\u00f3n humana, la acci\u00f3n del chef sobre el producto virgen.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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Los trofeos est\u00e1n acabados con pan de oro, pan de plata, frosted glass<\/em> o cristal al natural, seg\u00fan la categor\u00eda del trofeo. Tambi\u00e9n hay una l\u00ednea de trofeos para las subcategor\u00edas con cristal natural. El logotipo y el texto van grabados a l\u00e1ser directamente sobre la madera. El proceso de producci\u00f3n se prolong\u00f3 durante dos meses para poder producir un total de 96 trofeos para las finales nacionales y la gran final de octubre de 2015 en Par\u00eds.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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Dise\u00f1o de trofeo<\/p>\n","protected":false},"featured_media":3151,"template":"","meta":{"_acf_changed":false},"tipus":[],"class_list":["post-14836","projects","type-projects","status-publish","has-post-thumbnail","hentry"],"acf":{"credits":""},"yoast_head":"\nWorld Chocolate Masters | Zoo Studio<\/title>\n<meta name=\"description\" content=\"El\u00a0World\u00a0Chocolate\u00a0Masters, el concurso de maestros chocolateros m\u00e1s prestigioso del mundo, nos encarg\u00f3 el dise\u00f1o de la l\u00ednea de trofeos.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zoo.ad\/es\/projects\/world-chocolate-masters-2\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"World Chocolate Masters | Zoo Studio\" \/>\n<meta property=\"og:description\" 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