Mixing it up
When you’re given the job of designing something that’s been done a million times before it can be tempting to want to move outside of the box. Which is often great. Think about Pringles: who would have decided that curved crisps in a can were going to be a thing.
But sometimes it’s a little counterproductive. Sometimes the box is good. Like in this case the designer wanted to invigorate the humble chocolate bar. But it’s chocolate It doesn’t need invigorating. And breaking chunks off of this bar would be the most frustrating thing ever.