US-based digital bakery Sugar Lab unveils new line of 3D printed chocolates

US – Los Angeles-based digital bakery Sugar Lab, in collaboration with Chef Melissa Walnock of the Culinary Institute of America, has launched a new line of 3D printed chocolate truffles and bonbons.

The products specially made for the valentine period include vegan strawberry-covered chocolate truffles and broken heart truffles in tahini and ginger varieties.

With flavors ranging from refined to nostalgic, the truffles can pair with a champagne cocktail, an old-fashioned, or a favorite whiskey, note Sugar Lab.

The bonbons, on the other hand, are filled with chocolate ganache with s’mores and peanut butter and jelly profiles.

As part of its Valentine’s line, the company has also developed candies, cupcake décor, cocktail garnishes and pastry shells that can be filled at home with mousse, ice cream or cake batter.

The chocolate truffles and bonbons are offered in colors, shapes, textures and flavors that have “never before been seen in traditional chocolates,” according to company chief operating officer Meagan Bozeman.

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Sugar Lab was founded in 2020. Its founders, Von Hasseln and his wife Liz had however invented the technology way back in 2012.

The tech was then acquired by a 3D printing manufacturer and the Co-founders Von Hasseln, Meagan Bozeman and William Hu became key members of the R&D team that allegedly invented the first food-safe 3D printer, in partnership with Brill.

“After years of developing the Culinary Printer, we understand its potential better than anyone. Our goal is to make this amazing technology accessible to chefs and consumers around the world,” said Bozeman.

Von Hasseln added: “3D printing brings so much flexibility to the table for our customers. Equally significant, 3D printing allows for fast design iteration without the need for molds. This means we can quickly brand and personalise existing designs with something unique for each customer.”

With its offerings, Sugar Lab aims to demonstrate the potential for beauty and customisation of 3D printed confections.

The company has added several 3D printers to its kitchen and expanded its team. This year, it plans to expand its product lines, focusing on weddings, birthdays, and other special occasions.

“Our goal at Sugar Lab is to pursue chef-led culinary innovations in partnership with our skilled digital design team, using 3D printing technology,” said Kyle von Hasseln, CEO and co-founder of Sugar Lab.

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