“Silicon Valley, long obsessed with computer chips, is now disrupting chocolate ones,” writes the New York Post:
Remy Labesque, a Los-Angeles based industrial engineer working for Elon Musk’s Tesla, has re-engineered the chocolate chip for the optimization-obsessed set.
Thirty bucks gets you 17.6 ounces, or about 142, of the expertly forged chocolate geodes, which are molded to “melt at the right rate,” according to Todd Masonis, co-founder of San Francisco’s Dandelion Chocolate, which makes and sells the chips… Labesque’s flattened pyramid-like structures feature thick middles and thinly tapered edges. A 15-degree slope, according to blueprints for the morsel, creates a glossy finish when baked.
Masonis said it took years to realize Labesque’s original multifaceted mold. “We did 3-D renderings of different options for shapes, test prints of a few molds and, of course, baking tests,” he said. The goal? To emphasize the complex chips’ cacao bean essence, which is said to have notes of chocolate buttercream frosting and banana. “We found that if you take a huge chunk of chocolate and put it in your mouth, that taste can be overwhelming,” said Masonis. “The flat shape helps slow down the experience.”
The single-origin chocolate is carefully tempered — a process where chocolate is heated then cooled to create a hard shell — and is designed to melt without ruining the structural integrity of its mold-cast hard edge.
The perfect chip weight, according to the engineers, is 4.05 grams.
The primitive shape of our current chocolate chips “isn’t a designed shape,” Labesque tells Bloomberg. “It’s a product of an industrial manufacturing process.”