Here is Will's final design project, Conscience Free Chocolate, which addresses the negative impacts of chocolate production, including waste and addictive manufacturing. The project sets a precedent for sustainable practices in the industry through collaboration with the local ICQC and eight global cocoa research institutes. This innovative proposal aspires to inspire a collective shift towards non-addictive and sustainable chocolate production.

Will's research counters the techniques pioneered by Harold Moskovitz in 1950, which made chocolate more addictive through salt, fat, and sugar. Instead, Will utilizes natural, sustainable ingredients like hazelnut oil and honey, which are grown and harvested on-site. Hazelnut oil and meal, extracted through cold pressing, integrated into the tempering process. At the same time, honey production is supported by on-site bee hives and lavender clusters and local suppliers like Dower House Honey. This closed-loop system demonstrates a new standard for sustainable chocolate production.

The architectural aspect incorporates a dismantle-able wooden frame working alongside a rammed earth wall, emphasizing minimal environmental impact. Once the challenges of addictive manufacturing are resolved, the structure is designed to be repurposed, reducing carbon impact and allowing the rammed earth wall to return to the ground naturally. This holistic approach bridges sustainable design and innovative manufacturing to reimagine the future of chocolate production.