Remy Labesque has a compelling day job: He’s senior industrial designer at Tesla Inc. in Los Angeles. But for three years, he has worked on a side project that’s enviable to people outside Elon Musk’s universe. Labesque has reengineered the classic chocolate chip because he says, the 80-year-old teardrop shape is ill-suited to its function.
“The chip isn’t a designed shape,” Labesque said. “It’s a product of an industrial manufacturing process.” Source: The Daily Morning News
The baking standby is optimized for mass production, not for baking in cookies, whose broad surface area is better suited to maximize taste and melt-in-your-mouth texture. Labesque’s redesign for artisanal Dandelion Chocolate is a square, faceted pyramid, kind of like a flattened diamond. Two edges are thick, and two exceedingly thin, for even more textural pleasure. Source: The Daily Morning News