Barry Callebaut announces world’s first personalised 3D printed chocolate

The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products has recently announced the launch of the world’s first personalized 3D printed chocolate at scale, through its global decoration brand Mona Lisa.
Mona Lisa is the first brand to launch such innovation made from Belgian chocolate. This revolutionises 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 the new Mona Lisa 3D Studio, bakery/confectionery 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 creative pastry chefs – to help him unleash his creativity through a unique 3D piece made out of chocolate (see photo). 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,” said 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.”
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.”
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 personalise 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.
This service will be initially available to chefs and hotels, coffee chains and restaurant establishments in specific European countries.
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.
The Barry Callebaut Group has annual sales of US$7.4 billion in 2019 and is the world’s leading manufacturer of high quality chocolates and cocoa products, with more than 60 production plants worldwide.