Conduru by Zoo
Zoo designed the packaging of Conduru (Cacao Barry).
The concept and design of the pack take their inspiration from the main material used by farmers to store cocoa: wood. Based on this concept, Conduru searched for different types of wood: natural woods, naturally dyed woods and indeed a variety of thicknesses.
Conduru is an exclusive chocolate that comes from a small cocoa plantation in Brazil. With this cocoa, they have produced 100 chocolate cylinders (1 kg) to obtain a limited series of 100 packs. The first pack went to Pierre Hermé, winner of World's Best Pastry Chef at the 2016 World's 50 Best Restaurants ceremony in New York.