Tiny Bowls, Big Imagination
Miniature ramen, reimagined in chocolate for Kikkoman.
Concept Story
A cozy bowl of comfort, reimagined as an irresistible, bite-sized dessert.
Kikkoman invited me to create a unique, scroll-stopping dessert that showcased their soy sauce in an unexpected and delicious way — with an original recipe to match. I wanted the result to feel imaginative and immersive, like stepping into a tiny, tasty storyworld.
The answer? Miniature ramen bowls — transformed into bonbon form.
Each one was designed to look like a mini bowl of ramen, topped with handmade edible noodles, leafy greens, soft-boiled eggs, and cookie chopsticks. The effect was cartoonish, whimsical, and unmistakably craveable.
Design Story
Each “bowl” was painted with dyed cocoa butter to create a fun, cartoon-style effect — charmingly playful, but still polished.
The chocolate was then tempered and cast by hand to create crisp, thin bonbon shells. Every topping was handmade: leafy green “sprinkles” were piped and shaped one by one, marshmallow fondant was sculpted into tiny soft-boiled eggs, and royal icing noodles were piped in delicate, tangled piles.
Tiny cookie chopsticks finished each bowl — a final touch of edible storytelling and visual texture.
Flavor Story
Sweet, savory, and just a little surprising — these bonbons were all about layers.
Each hand-painted dark chocolate shell held a toasted sesame sable Breton base, a gooey salted caramel (lightly peppered for an unexpected twist), and a soy sauce–sesame ganache that brought deep umami richness, balancing the nutty sweetness in every bite.
The chopsticks — perched playfully on top — were made from ginger sesame cookies, adding a crunchy, spiced contrast that tied the whole dessert together.
Reflections & Takeaways
This project felt like bringing a quirky illustration to life — in chocolate.
It let me bridge several creative worlds at once: flavor design, visual storytelling, and sculptural detail. From the hand-painted bowls to the tiny cookie chopsticks, every element was a chance to lean into craft and imagination.
I loved the challenge of translating a savory comfort food into a layered dessert that was both familiar and unexpected — something that could make people smile and spark curiosity. It was proof that even the most unconventional ideas can be turned into something craveable, memorable, and wonderfully fun to make.
