Containment and all of Cyril Lignac's efforts were not enough. Fall is approaching and we're always on the hunt for the perfect cookie. For Dandelion Chocolate, this primarily involves quality nuggets. A designer from Tesla worked with this American company to develop an optimal square of chocolate. Their creation has been on the market since this summer.
The story takes place in San Francisco, a land of innovation of all kinds. French designer Remy Labesque, a graduate of the National School of Industrial Creation – Les Ateliers (ENSCI), crosses the road to Dandelion Chocolate by attending a company workshop on the secrets of the cocoa bean. A specialist in industrial design, he quickly identifies the problem behind traditional nuggets.
A chiseled shape to instantly melt
“The shape of a typical store-bought chocolate chip is an arbitrary result of the industrial manufacturing process. As you would expect, a drop of melted chocolate is placed on a flat surface and allowed to cool,” explains Remy. Labesque on the Dandelion Chocolate blog. Today, purists themselves form their nuggets by breaking tablets, but this process is proving to be quite time-consuming. The designer has therefore worked on another solution, both more interesting than taste point of view and easy to set up on a large scale.
Remy Labesque has drawn a nugget with a chiseled look. Fairly flat, its shape evokes the facets of a precious stone. It owes nothing to chance. “The thermal inertia of a piece of fine chocolate melts faster on the palate. So when you put a Dandelion nugget on your tongue, the fine, chiseled edges heat up to melt almost instantly ”, explains the designer.
It is enough to pour the chocolate in molds to obtain this shape. The luxury nuggets are still sold 25 euros for 500 grams. But things seem to be going well for Dandelion Chocolate. According to the Bloomberg agency, in 2019 the company inaugurated a new production line at 10 million dollars (8.5 million euros).