Instagrammable chocolate masterpieces: Barry Callebaut launches customized 3D printing tech

14 Feb 2020 --- Barry Callebaut has launched today what is marketed as the world’s first personalized 3D printed chocolate at scale through its global decoration brand, Mona Lisa. Addressing consumers’ desire for an “Instagrammable" lifestyle, including exciting food, the Mona Lisa 3D Design Studio “revolutionizes the world of chocolate craft” by combining innovative production technology, bespoke design and Barry Callebaut’s chocolate expertise. Chefs can mastermind their own, unique creations and reproduce them rapidly and affordably, no matter how intricate or specific the design.

“Chefs now have a new tool to create entirely new chocolate shapes beside handcraft and molds. 3D printing enables new shape possibilities that cannot be made by other techniques. The entire process from sketch to the delivery takes less time, effort and budget, compared to traditional techniques such as molding where you would need to develop and produce a mold,” Patricia Cas Medina, Global Brand Manager at Barry Callebaut, tells FoodIngredientsFirst.

The Mona Lisa 3D Studio is equipped with 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. 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.

“As far as cost is concerned, since the chocolate is tailor-made, the price will depend on the design, as well as its size and weight,” notes Cas Medina.

“We can produce chocolate samples within a couple of days. We then test run the final shapes and perfect them for printing. After the first prototypes, we can go for the full run at scale, and print and ship the pieces they require,” she adds. 

For the time being, the company is printing these designs with “real Belgian dark chocolate,” as it is the most requested by its customers, according to Cas Medina. “We plan to extend to other chocolate types like white, Ruby and milk,” she highlights.

According to Barry Callebaut, 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 percent of consumers want to try new and exciting chocolate experiences – and six out of tex want to share it on social media. 3D printing is addressing consumer desires by pushing the boundaries of what’s possible aesthetically. 

Chocolate experts at work
Mona Lisa Decorations – now a global Barry Callebaut brand – was independently founded in 1987 to produce innovative chocolate cups and shavings for the catering industry. Since then, its range has expanded to a toolbox of shapes, textures, tastes and colors. Its portfolio is mainly produced in seven specialist facilities throughout Western Europe and North America.

“Innovation is an important pillar of Barry Callebaut’s ‘smart growth’ strategy. This technological breakthrough innovation positions the Mona Lisa brand at the forefront of the industry and strengthens Barry Callebaut’s global leadership in Decorations,” asserts Pablo Perversi, Chief Innovation, Sustainability & Quality Officer and Head of Gourmet at Barry Callebaut. 

Jordi Roca's latest creation “Flor de Cacao” represents a cocoa bean that opens up like a cacao flower through contact with hot chocolate sauce.For the launch event of the new technology, Mona Lisa teamed up with Jordi Roca – a world-renowned creative pastry chef – to help him employ 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,” explains Roca. “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.”

Chocolate’s sweet indulgence remains on high demand
Chocolate’s popularity among consumers is a staple and industry is continuously trying to keep up with the demand, as well as offer innovative options. Recently, a new report from Innova Market Insights highlighted the growing sophistication of Europe’s appetite for chocolate, with a push towards premium and indulgent products clearly reflected in NPD. 

According to the market researcher, premiumization of the market is indicated by the growing use of dark chocolate, which increased its penetration from 25 percent to 35 percent of launches between 2014 and 2018, while there was a comparative drop in milk chocolate products, down from 71 percent to 59 percent.

Barry Callebaut’s efforts for perpetual innovation have brought to market the pink, fruity and tangy Ruby chocolate, which is enjoying increased NPD. In addition, the company followed up with the introduction of WholeFruit chocolate, which it claims is the first to use the entire cacao fruit, rather than just the beans. This results in a fruitier flavor, which is said to contain 90 percent more fiber and 25 percent more protein than most dark and milk chocolates. Most recently, Barry Callebaut also launched a 100 percent dairy-free milk chocolate coined “M_lk Chocolate” as part of its new “Plant Craft Indulgence” range at ISM 2020 in Cologne, Germany. 

By Kristiana Lalou