Like many Americans, a large part of my diet has been biscuits since mid-March. High eyebrows, low eyebrows, roasted, raw-as long as there are no raisins, I will be happy. As a lifelong student of cooking history, I can tell you that human beings have the greatest biscuit baking ability in history, but human minds have never wavered and always push biscuits to their deification. Now we have entered the age that Fritz Lang was worried about, in which technology will make us gods. Those who believe that the cookies we have are good enough are not only wrong, they are stupid. The chocolate chip cookies are finally disrupted! The genius of Silicon Valley provided us with a chocolate chip worthy of the passage of all major and minor gods.
Remy Labesque, an industrial engineer in Los Angeles who works for Tesla, reinvented chocolate chips, using mathematical magic to create shapes that optimize the melting speed. In order to realize his own innovation, he collaborated with Dandelion Chocolate, a San Francisco-based dandelion chocolate company. This tofu bar company often encounters high-fat protein, but it does make damn high-quality products.
Labesque said in an interview posted on the Dandelion website: “The shape of our chips is multi-faceted: the edges of the dandelion chocolate chips are tapered, so we can make them thinner without affecting the structure.” He continued. :
“This is because the heat of a small piece of chocolate melts faster on the palate. Therefore, when you put a dandelion chip on your tongue, the thin, well-defined edges melt almost instantly. Although the 3D shape is simple, But we think it is also novel. This is worth noting because the industrial design community has exhausted simple forms, and these forms have not yet been requested. Not only that, we have also rethinked the humble shapes to optimize the chocolate chips Proud of the eating experience.”
“New York Post” interviewed Dandelion co-founder Todd Masonis (Todd Masonis), he introduced the development process of the chip, he has a degree in symbology from Stanford University in computational linguistics, and has a technical background. Seven years ago, Labesque took the “Chocolate 101″ class at Dandelion School, which inspired his creativity (when he was not insightful in designing for Tesla, he was an inventor and had applied About 20 patents). Before being inspired to create the chocolate chips of the future, Labesque designed many dessert-related innovations, such as fixing biscuit holsters to disposable coffee cups and custom-shaped hot chocolate vials. He quickly became friends with the Dandelion team, and a few years ago, he showed them a schematic diagram of his dream chip. Unfortunately, it is not so easy to produce.
Masonis said: “We performed 3-D renderings of the shapes with different options, test printing on some molds, and of course baking tests.” “We found that if you put a large piece of chocolate in your mouth Here, the taste can be unbearable…the flat shape helps slow down the experience.”
If you want to buy a bag of sliced ​​chocolate chips to experience the magic yourself, you can get 5.5 pounds. A box of Costa Esmeraldas chips from North Ecuador is priced at $100. For those of us with limited budgets, there is a smaller bag for only $30, which is a fair price if you want to bake a cookie for God.
Allison Robicelli (Allison Robicelli) is a contributor to Takeaway magazine, a former professional chef, the author of three books, and The People’s Warm-up Princess. Have questions about recipes/recommended cooking? Twitter @Robicellis.
But what shocks me is that you don’t want raisins, but proxy raisins, which are the greatest cookies ever. it’s a pity
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