For more than 80 years, the shape of chocolate chips has basically remained the same—until now. Dandelion Chocolate in San Francisco, California, teamed up with engineer Remy Labesque to redesign the chocolate chip.
A classic chip’s shape is the result of how it’s made: A drop of molten chocolate is put on a flat surface and left to cool. But this shape melts unevenly in the oven. The Dandelion team wanted to make their chip as flat as possible to ensure an even melt. It’s only 1/4 inch high at its tallest point!
“Remy designed a mold for the chip shape,” says Jennifer Roy, of Dandelion Chocolate. But that meant that the company also had to design a machine to fill the mold. That step took a couple of years!
Since Dandelion makes only small batches of chocolate, the chips’ flavor varies depending on the cocoa beans they’re using. Each cocoa-growing region’s bean has a different flavor. “Because the chocolate has such distinct flavors, the bakers are loving it!” says Roy.