Emotional Utility
- TREND 6 -
Emotional Utility
Comfort is no longer an afterthought. It’s the brief.
Design now centers softness and warmth at the center of the creation. Emotional Utility celebrates food that soothes, holds and restores.
It is quiet luxury.
Gregory Masse
Mémoire Fondante
“My objective is to create an extraordinary experience from a recipe everyone already knows.
Emotion comes from precise work on textures and temperatures. When everything is right, simplicity becomes powerful. I want people to leave thinking: I ate a chocolate tart I will never forget — something they had never tasted before.”
A deeply comforting Tuma Yellow 63% chocolate tart, served warm and partially baked so the center remains molten. Topped with Mayan Red cacao nibs, adding a crisp texture and a subtly fruity note on the palate.
Executive Pastry Chef, L’Assiette Champenoise***, Reims
Jérôme Beraudo
Ecrin de cabosse
“I wanted to reinterpret the pain au chocolat through the emotion of memory.
The form, inspired by the cacao pod, becomes a natural case, while the striations sculpt the silhouette to assert its contemporary identity. Airy gavottes, lifted into volume, bring lightness and a subtle, fine, crisp texture on the palate.”
Mayan Red 48% and 70%, cacao nibs and cacao powder, vanilla, Piedmont hazelnuts, and fleur de sel. An intense yet comforting core where the bright acidity of cacao meets the roundness of hazelnut, lifted by a delicate salty touch.
Co-Founder, Capital Croissant, London