{"id":35623,"date":"2020-07-28T03:38:00","date_gmt":"2020-07-28T00:38:00","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/tesla-engineer-retools-sad-old-chocolate-chip-for-max-taste-and-melt\/"},"modified":"2020-07-28T03:38:00","modified_gmt":"2020-07-28T00:38:00","slug":"tesla-engineer-retools-sad-old-chocolate-chip-for-max-taste-and-melt","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/tesla-engineer-retools-sad-old-chocolate-chip-for-max-taste-and-melt\/","title":{"rendered":"#Tesla engineer retools sad, old chocolate chip for max taste and melt"},"content":{"rendered":"

“#Tesla engineer retools sad, old chocolate chip for max taste and melt<\/strong>”<\/p>\n

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July 27, 2020 |<\/span> 8:38pm <\/p>\n

\n Enlarge Image<\/p>\n

\"A<\/img>
\n A Tesla engineer has retooled the chocolate chip for optimum melt rate.<\/span>
\n Nick Katkov<\/span><\/p><\/div>\n

\n Silicon Valley, long obsessed with computer chips, is now disrupting chocolate ones.<\/p>\n

Remy Labesque, a Los-Angeles based industrial engineer working for Elon Musk\u2019s Tesla, has re-engineered the chocolate chip for the optimization-obsessed set.<\/p>\n

Thirty bucks gets you 17.6 ounces, or about 142, of the expertly forged chocolate geodes, which are molded to \u201cmelt at the right rate,\u201d according to Todd Masonis, co-founder of San Francisco\u2019s Dandelion Chocolate, which makes and sells the chips.<\/p>\n

According to Masonis, typical mass-produced chips, chunks, squares and discs can\u2019t compete with his chocolate chip 2.0.<\/p>\n

\u201cThe standard way that everyone makes chocolate chips is that it\u2019s deposited off the [factory] line, but that\u2019s not the best way to taste it,\u201d said the startup founder turned chocolate purveyor, who has a degree in symbolic systems with a specialty in computational linguistics.<\/p>\n

\"San<\/img>
San Francisco-based Dandelion Chocolate, which makes and sells the chips.<\/span>Dandelion Chocolate<\/span><\/figcaption><\/figure>\n

His flattened pyramid-like structures feature thick middles and thinly tapered edges. A 15-degree slope, according to blueprints for the morsel, creates a glossy finish when baked.<\/p>\n

Masonis said it took years to realize Labesque\u2019s original multifaceted mold. \u201cWe did 3-D renderings of different options for shapes, test prints of a few molds and, of course, baking tests,\u201d he said. The goal? To emphasize the complex chips\u2019 cacao bean essence, which is said to have notes of chocolate buttercream frosting and banana.<\/p>\n

\u201cWe found that if you take a huge chunk of chocolate and put it in your mouth, that taste can be overwhelming,\u201d said Masonis. \u201cThe flat shape helps slow down the experience.\u201d<\/p>\n

\"Remy<\/img>
Remy Labesque<\/span>Dandelion Chocolate<\/span><\/figcaption><\/figure>\n

The single-origin chocolate is carefully tempered \u2014 a process where chocolate is heated then cooled to create a hard shell \u2014 and is designed to melt without ruining the structural integrity of its mold-cast hard edge. The perfect chip weight, according to the engineers, is 4.05 grams.<\/p>\n

Despite being paid mostly in chocolate \u2014 \u201ceventually we threw in some stock options,\u201d said Masonis \u2014 Labesque is no Oompa-Loompa. In addition to his industrial design work at Tesla, he has filed about 20 patents, including ones for a \u201cmodular solar inverter,\u201d remixes of the blender and coffee maker, and a New Age \u201cjuice extractor.\u201d<\/p>\n

The pair first met after the Tesla tech-bro took a \u201cChocolate 101\u201d course at Dandelion seven years ago. He later designed a chocolate-chip cookie \u201cholster\u201d that attaches to disposable coffee cups and a \u201ccustom-shaped hot chocolate vial,\u201d before using his expertise on the chip for the Bay-area company.<\/p>\n

Dandelion uses the chips in its popular cookies, and Masonis controversially claims that his confections should be the standard bearer for the classic treat.<\/p>\n

\u201cI think the Levain cookie is more like a muffin top than a cookie,\u201d Masonis said, referring to NYC\u2019s lauded baker. \u201cIt\u2019s an awesome cookie, but it\u2019s sort of category-defying. That\u2019s just my theory.\u201d<\/p>\n

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\n \"Features<\/img><\/p>\n
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\n Cookie samples with a smattering of the nouveaux chocolate chips. <\/p>\n

Nick Katkov\n <\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

\n \"Features<\/img><\/p>\n
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\n Retooling the chocolate chip was a feat of engineering. <\/p>\n

Dandelion Chocolate\n <\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

\n \"Features<\/img><\/p>\n
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\n The flattened pyramid-like structures are the chocolate chip 2.0. <\/p>\n

Dandelion Chocolate\n <\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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\n Up Next\n <\/p>\n
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“#Tesla engineer retools sad, old chocolate chip for max taste and melt” July 27, 2020 | 8:38pm Enlarge Image A Tesla engineer has retooled the chocolate chip for optimum melt rate. Nick Katkov Silicon Valley, long obsessed with computer chips, is now disrupting chocolate ones. Remy Labesque, a Los-Angeles based industrial engineer working for Elon…<\/p>\n","protected":false},"author":1,"featured_media":35624,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[1],"tags":[45058,45057],"class_list":["post-35623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-old-chocolate-chip-for-max-taste-and-melt","tag-tesla-engineer-retools-sad"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/35623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=35623"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/35623\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media\/35624"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=35623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=35623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=35623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}