Remy Labesque has a compelling day job: He’s a senior industrial designer at Tesla 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.”
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: Food Dive.