Chocolate Unwrapped, published by Hotel Chocolat, was a guide to the history and art of chocolate making. The hardback version of the book was made available in their Hotel Chocolat high-street shops, while the paperback edition was included in their ‘Chocolate Tasting Club’ membership.
The brief: Chocolate Unwrapped
Chocolate Unwrapped was my first freelance design brief. I had been recommended to Portell Production by a mutual contact. Portell had been commissioned by Hotel Chocolat to produce book as a promotional item.
I was briefed to design a small format, seventy-two page book. Chocolate Unwrapped was a mixture of articles and photography. It would covered the history and art of chocolate making. Finally, it would acted as a promotional item for Hotel Chocolat, one which mailed out to members for their mail order ‘Chocolate Tasting Club’.
The design: Chocolate Unwrapped
I was responsible for the design of the layouts and the cover. At the time Hotel Chocolat had only just began their expansion into the high street, so that gave me a lot of freedom in the design of the book.
I wanted the interior of the pages to look clean and magazine like. For the style of the book I used Food Illustrated magazine as a reference – it had the same clean look that I wanted for the design of the book. During the design process I had access to Hotel Chocolat’s library of images, where there were some great pictures to choose from. From this I used a combination of the best small and large images to illustrate each story.
It was fun job to start my freelance career with. Also, I was hoping for free chocolates. I never got them.