Tokyo (SCCIJ) – Barry Callebaut has opened the world’s first 3D Printing Studio to craft unseen chocolate experiences. Mona Lisa 3D Studio’s innovative technology empowers chefs to design artistic chocolate creations with Belgian chocolate.
Barry Callebaut has opened the world's first 3D Printing Studio.
Intricate designs enabled
With this innovation, the world’s leading manufacturer of high-quality chocolate and cocoa products from Switzerland revolutionizes the world of chocolate craft by combining industry-leading production technology, bespoke design, and its chocolate expertise. The technology allows chefs to craft their 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 imaginative 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,” explained Jordi Roca. “I’m usually inspired by the things I can’t do as they represent a creative challenge – but now, I can take my chocolate craftsmanship to the next level. I can imagine any new kind of design, and it will come to life.”
A chocolate creation that opens like a flower through contact with a hot sauce.
Pioneering on the chocolate market
Pablo Perversi, Chief Innovation, Sustainability & Quality Officer and Head of Gourmet at Barry Callebaut, said: “Innovation is an essential pillar of Barry Callebaut’s proven ‘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 indecorations.”
The Mona Lisa 3D Studio utilizes 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 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 and integrated in desserts, confectionery, hot drinks and pastries. Initially, the Swiss chocolate giant offers its technology 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.
Millennials and centennials want to celebrate life with new experiences and stories, the company said. In this context, food aesthetics would become 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 annual sales of about CHF 7.3 billion (USD 7.4 billion) in fiscal year 2018/19, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 60 production facilities worldwide and employs a diverse and dedicated global workforce of more than 12,000 people.
Text and photos: Barry Callebaut
