A top-down strategy of development will be presented. How to make 3D Printing of chocolate a must for chocolatiers and chocolate makers ? Based on research and development in the additive manufacturing of industrial parts, an original approach is followed to develop a new generation 3D printer as a tool for the innovation in the chocolate sector.Continue reading “How to make 3D Printing of chocolate a must?”
Mona Lisa, the global decoration brand of The Barry Callebaut Group is the first brand to launch personalized 3D printed chocolate at scale, made from Belgian chocolate. The move revolutionizes the world of chocolate craft by combining industry-leading production technology, bespoke design and Barry Callebaut’s chocolate expertise – allowing chefs to craft their own unique creations and reproduce them rapidly and affordably, no matter how intricate or specific the design.
Through the new Mona Lisa 3D Studio, chefs now have a world of new creative tools at their disposal. For the launch event, Mona Lisa teamed up with Jordi Roca – one of the world’s most creative pastry chefs – to help him unleash his creativity through a unique 3D piece made out of chocolate. His latest creation ‘Flor de Cacao’ represents a cocoa bean that opens up like a cacao flower through contact with hot chocolate sauce.
This new way of working with chocolate is going to take consumers by surprise, with previously unthinkable shapes produced at scale and with impressive precision. I’m usually inspired by the things I can’t do as they represent a creative challenge – but now, thanks to Mona Lisa 3D Studio, I can take my chocolate craftsmanship to the next level. I can imagine any new kind of design and it will come to life.
Pioneering on the chocolate market
Innovation is an important pillar of Barry Callebaut’s proven ‘smart growth’ strategy. I am delighted that the Mona Lisa 3D Studio allows chefs to create unique consumer experiences at scale. This technological breakthrough innovation positions the Mona Lisa brand at the forefront of the industry and strengthens Barry Callebaut’s global leadership in Decorations.
The Mona Lisa 3D Studio is equipped with innovative precision technology capable of printing thousands of pieces at a time while retaining a bespoke hand-made appearance. Chefs and customers can personalize a chocolate decoration with their own unique design, shape and size preferences, before a team of designers transform the product into a digital 3D prototype with samples. Once the prototype is approved, the final product can be quickly reproduced at scale. The creations can be used for desserts, confectionery, hot drinks and pastries. This service will be first available to chefs and hotels, coffee chains and restaurant establishments in specific European countries. The first customer of the Mona Lisa 3D Studio is Van der Valk, a leading hotel chain in the Netherlands.
Empowering brands and chefs to stay ahead of trends with unseen chocolate creations
Millennials and centennials want to celebrate life with new experiences and stories. In this context, food aesthetics are increasingly important. A recent Barry Callebaut research study showed that 70% of consumers want to try new and exciting chocolate experiences – and 6 out of 10 want to share it on social media. 3D printing is addressing consumer desires by pushing the boundaries of what’s possible aesthetically. With the new technology, chefs can develop unseen and unique creations and expand their craftsmanship while working with Belgian chocolate.
UK-based Choc Edge released its 3D chocolate printer Choc Creator 2.0 at London’s Chocolate Show October 16-18, 2015. Continue reading “Choc Edge Releases 3D Chocolate Printer (Video)”
We now live in a world where a 3D printer can create chocolate. Feel free to pinch yourself, but no, you’re not dreaming. At last week’s Lenovo Tech World Conference in Beijing, the China-based corporation showed off a number of new tech concepts, none quite so incredible as the 3D chocolate printer. Continue reading “Tech Titan Lenovo Demos 3-D Printer That Literally Prints Food”
Marijn Roovers’ epicurean delights have graced the tables of some of the Netherlands’ finest restaurants. But the food designer’s Chocolate Globe is his most intricate — and technologically advanced — creation. A chocolate shell just 0.8 millimetres thick is embossed in gold with the chocolate’s continent of origin, … Continue reading “Foodies embrace 3D-printed cuisine”
Maitre Chocolatier is born or made? If you want to succeed in the art of pastry, then everyone can be made: you just need to have the right tools and equipment. One of these is our 3Drag printer, that modified with a real pastry bag for precision work or a heated syringe is suitable for plotting lettering and lines using any type of chocolate. Continue reading “3Drag is now printing with Chocolate! (VIDEO)”
Cake and chocolate extruder – the simplest device to decorate your cakes, create 3-dimensional ornamental patterns or full 3d physical models made of food. Exchangeable toolhead allows to print with food mass, for example pastry, chocolate or marmalade. Using this tool you can create signs on cakes or create your own food design. Continue reading “Zmorphs Cake And Chocolate Extruder”
Consumers will have the opportunity to interact with Hershey scientists and the breakthrough technology. “This exhibit is a great example of co-creation with consumers. They will be instrumental in shaping the future of commercially available 3-D chocolate printing” Continue reading “Hershey Company in partnership with 3D Systems announced its 3-D Chocolate Candy Printing exhibit (VIDEO)”