The move revolutionizes the world of chocolate craft by combining industry-leading production technology, bespoke design and Barry Callebaut’s chocolate expertise – allowing chefs to craft their own unique creations and reproduce them rapidly and affordably, no matter how intricate or specific the design.
Through a new Mona Lisa 3D Studio, chefs now have a world of new creative tools at their disposal.
At a 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. The 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.”
Pablo Perversi, chief innovation, sustainability and quality officer and head of gourmet at Barry Callebaut, said innovation is an important pillar of the company’s 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.”
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.
Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products. The group runs more than 60 production facilities worldwide and employs a global workforce of more than 12,000 people.
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