08/09/2026
How might we make chocolate tempering easier to understand and master? 🍫✨
In collaboration with Nordic Chocolate, our second-year BFA Industrial Design students explored how chocolate tempering could become more accessible for home users and small-scale producers.
Through research, concept development and prototyping, they designed products and digital experiences that help users test, understand and refine the tempering process. The projects explore how design can make a complex craft more approachable, intuitive and rewarding.
Which concept would you most like to try? 👇
Image 1 | Nora
An automated tempering tester that combines guided feedback, temperature visualisation and bio-based cooling technology to support consistent chocolate making.
Designed by Alva Ströhm.
Image 2 | Temperera
A tempering tool and decorative light that simplifies cooling analysis while bringing chocolate making into everyday home life.
Designed by Fredrik Engblom.
Image 3 | Vaka
A concept that combines controlled cooling and clear temperature feedback to help users understand and perfect the tempering process.
Designed by Oliver Lidstrand.
Image 4 | Pralin
A tempering tester with integrated guidance, temperature monitoring and learning tools designed for contemporary kitchen environments.
Designed by Einar Eriksson.
Image 5 | TemperTrace
A temper meter and mobile app that provide clear feedback on tempering quality, making professional methods more accessible.
Designed by Sofia Nyman.
Image 6 | Tempera
A tempering product and companion app focused on usability, sustainability and achieving consistently tempered chocolate.
Designed by Wilma Remmelg.