Ritual Chocolate’s company-wide move from Colorado to neighboring Utah meant a new beginning, one in which modern8 have helped to build, through a new brand identity and packaging.
“Ritual Chocolate recognized a need for a new logo and package design that re-positioned their product to relate more authentically with their new Park City mountain home,” said Randall Smith, President of modern8.
Anna Davies and Robbie Stout, the founders of Ritual Chocolate, have been building their business and brand for a few years and were finally able to see the project through to completion, with modern8’s help.
“We had a few negative experiences [with past designers],” Stout explained, “so I think our decision to work with modern8 was mostly based off of their willingness to listen to our needs and create a look that was in line with our brand identity.”
Ritual Chocolate and modern8 began working together in 2015. Last month modern8 was informed that the new packaging was selected for inclusion in the upcoming design issue of Communication Arts magazine, one of the the most highly competitive design shows in the world.
“We just felt in the first few meetings that [what] we had with modern8 [was] that they were really [asking] a lot of questions…and getting to the nitty-gritty of what we really wanted,” Davies said.
“It was a good fit and our needs were met,” Stout added. “Now that we have packaging that we are very confident with, the sky is kind of the limit in terms of what we can do with it. You know, we’re more confident to release shirts and mugs and other side products.”
“We were really trying to find the best quality cacao we can and then work from there to produce really interestingly flavored chocolate where you can really taste the different flavor notes of the fruit,” Davies said of their process. “We really focused on single origin and showing people the different flavors you can get when you’re using really exceptional quality cacao.”
The bars have “no added ingredients” so each chocolate bar has “an authentic expression of the flavor unique to each origin.”