Barry Callebaut opens world's first 3D chocolate printing studio

3D Studio is equipped with innovative precision technology capable of printing thousands of pieces at a time while retaining a hand-made appearance.

3D prints foods — such as the Jordi Roca's Flor de Cacao creation made by Barry Callebaut — has the potential to change the food industry. But that and other new technologies also could lead to a number of food safety issues. A new United Nations report, 'Thinking about the future of food safety - A foresight report' delves into how and why the food industry should address these challenges before the technology becomes prevalent.

Barry Callebaut Group has launched the world’s first personalized 3D printed chocolate at scale, through its global decoration brand Mona Lisa.

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.

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.

Chefs and customers can personalize a chocolate decoration with their own unique design, shape and size preferences, before a team of designers transforms 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 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.

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 ‘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,” Roca says. “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.”

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Crystal Lindell, Former editor-in-chief of Candy Industry Magazine. While here she has worked on Candy Industry Magazine, Food Engineering Magazine and Food Safety Strategies. She holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University. And her favorite breakfast is a cup of espresso and Twix bar.