Jordi Roca, a world-renowned pastry chef, has teamed up with Mona Lisa 3D Studio to create a unique signature piece ‘Flor de Cacao’, inspired by the cacao flower. Mona Lisa 3D Studio’s innovative technology empowers chefs to design unseen and bespoke chocolate creations, made from Belgian chocolate. (video: Barry Callebaut)
Chocolate experience with the Barry Callebaut Group, leading manufacturer of high quality chocolate and cocoa products, announced the launch of the world’s first personalized 3D printed chocolate at scale, through its global decoration brand Mona Lisa.
Flor de Cacao is the chocolate experience, a Jordi Roca’s creation
Mona Lisa 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.
Mona Lisa is allowing chefs to craft their own unique creations.
The creations can be reproduced 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 to give the best chocolate experience.
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 is named ‘Flor de Cacao’. It represents a cocoa bean that opens up like a cacao flower through contact with hot chocolate sauce.
Mona Lisa 3D Studio: next level for craftsmanship chocolate
“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 Jordi 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.”
Pioneering on the chocolate experience market
Pablo Perversi, Chief Innovation, Sustainability & Quality Officer and Head of Gourmet at Barry Callebaut, said: “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.”
Digital 3D prototype with innovative precision technology
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.
The leading hotel chain Van der Valk is the first customer of the Mona Lisa 3D Studio
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.
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