Lucky Rabbit
Case
Lucky Rabbit
Client Nico Solido, Odiseo
Year 2020
Service Molds for Food
Odiseo was looking for a way to surprise with his menu as much as in his shows in the casino. A dessert that accompanies the magic of the night, showing the identity of the place. Its emblem - the lucky rabbit - was the brief proposed to Makeat for the creation of the mold for the sweet; a mousse in chocolate coating.
Odiseo was looking for a way to surprise with his menu as much as in his shows in the casino.
Odiseo was looking for a way to surprise with his menu as much as in his shows in the casino. A dessert that accompanies the magic of the night, showing the identity of the place. Its emblem - the lucky rabbit - was the brief proposed to Makeat for the creation of the mold for the sweet; a mousse in chocolate coating.
Digital design allows you to model and visualize a shape in real time and make all the necessary changes in a fast way. This helps to have constant feedback with the client to validate dimensions, weights and volumes.
The process began with his figure in Odiseo as a reference and was modeled in 3D based on it. To facilitate an easy and good extraction of the piece, the design was adjusted to avoid fragile, too thin or hollow elements that cannot be made with a mold. The design must always be adapted to its function and the tool.
Digital design allows you to model and visualize a shape in real time and make all the necessary changes in a fast way. This helps to have constant feedback with the client to validate dimensions, weights and volumes.
The process began with his figure in Odiseo as a reference and was modeled in 3D based on it. To facilitate an easy and good extraction of the piece, the design was adjusted to avoid fragile, too thin or hollow elements that cannot be made with a mold. The design must always be adapted to its function and the tool.
For the production of the mold in 2 parts, the wall thickness was optimized which allows an optimal dessert freezing, reducing its time and energy and obtaining a better demoulding. A joining system between the pieces was also devised, with a studied parting line, to achieve a perfectly executed dessert with a good casting.