Jisun Kim Designs Alternative Chocolate Made From Powdered Insects
Are edible insects the future? South Korean multidisciplinary designer Jisun Kim is on a mission to change current protein sources with ‘Future Chocolate’, a minimal and visually-stunning chocolates with a special ingredient, dried insects ground to a fine powder.
Insects are a major part of the future of alternative proteins. Eating them is not new, but for many, eating chocolate made from protein powder derived from insects might be. With ‘Future Chocolate’, Kim plans to offer people an alternative dietary resource that rethinks sustainability. Her creation is a simple yet captivating revolution: five truffles in geometric forms that include 10% insect powder. The designer uses normal-looking, insect-infused, chocolate to urge dietary changes and change sceptical opinions towards eating insects. Her compelling message is infused into the design seamlessly: the intricate translucent acrylic supports are inspired by the form of inspects, and the unusual shapes of the white, minimal ceramic boxes are reminiscent of their cocoons. Kim’s inventive design is not meant to remain unique; as awareness of our environmental impact continues to grow, we can expect more and more insect-based creations in the not too distant future.