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Have you ever wondered what it’s like to be paid in chocolate?
Remy Labesque can tell you.
He’s a senior industrial designer at Tesla, but more deliciously, Labesque has been working on a side project to re-engineer the classic chocolate chip for small-batch chocolatier, Dandelion Chocolate.
The company’s new and improved chip is less like a dollop and more of a square, pyramid, diamond-like shape – with two thick edges and two thin to maximize taste and texture.
The design process involved hand-sketching concepts that were turned into computer drawings and then prototypes.
The final mold creates “exquisitely smooth, uniform chips.”
– Emily Pappas, The Engineering 100