Conscience Free Chocolate Part 1 Project 2024 Will Hooper University of Reading | UK Conscience Free Chocolate addresses the negative impacts of chocolate production, such as waste and addictive manufacturing, setting a precedent for sustainable practices in the industry. The project involves collaboration with the local ICQC and eight other global cocoa research institutes. It aims to inspire a collective shift towards sustainable and non-addictive chocolate production.In 1950, Harold Moskovitz discovered how to make chocolate more addictive through salt, fat, and sugar. My research counters this by using alternative, natural ingredients, such as hazelnut oil and honey, which can be grown and harvested on-site.Hazelnuts and honey are central to the production process. Hazelnut oil and meal, obtained from cold pressing, are integrated into the tempering process, with hazelnuts sourced from both the site and Hazel Hill Wood. Bee hives and lavender clusters support honey production, supplemented by local sources like Dower House Honey. This closed-loop system exemplifies sustainable practices in chocolate production, aiming to set a new industry standard.A dismantleable wooden frame works in tandem with a rammed earth wall; one protects and one supports. However, once the issue of addictive manufacturing is resolved, the structure will be repurposed, reducing carbon impact and leaving the wall to return to the ground. Tutor(s) Vsevolod Giorgi Kondratiev-Popov