Addresses consumers’ desire for an instagrammable life.
Barry Callebaut, through its global decoration brand Mona Lisa, has launched the personalised 3D printed chocolate at scale. This move combines innovative production technology, bespoke design and Barry Callebaut’s chocolate expertise – allowing chefs to craft their own creations and reproduce them “rapidly and affordably”, said Barry Callebaut.
At the launch event, Mona Lisa teamed up with pastry chef Jordi Roca to help him unleash his creativity through a 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.
Roca explained: “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 the 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.”
Pablo Perversi, chief innovation, sustainability and quality officer and head of gourmet at Barry Callebaut, stressed the importance of innovation as part of Barry Callebaut’s Smart Growth strategy, and highlighted that the Mona Lisa 3D Studio will allow chefs to create consumer experiences at scale. He elaborated: “This technological breakthrough innovation positions that 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, the company claimed. Chefs and customers can personalise a chocolate decoration with their 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 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.
