摘要：

Leave it to an engineer to improve on a chocolate chip - in this case, an industrial engineer whose day job is working on Tesla vehicles. Remy Labesque of Los Angeles found a way to re-engineer chocolate to maximize its flavor. He formed chocolate into geode shapes created for optimal melting and taste. The flattened pyramid-like structures feature thick middles and thinly tapered edges with a 15-degree slope that creates a glossy finish when baked. The chips are sold by Dandelion Chocolate, a small-batch shop in San Francisco, at a cost of $30 for 17.6 ounces. Todd Masonis, co-founder of the shop, said his chips are far superior to mass-produced versions. "The standard way that everyone makes chocolate chips is that it's deposited off the (factory) line, but that's not the best way to taste it," he said. The design took years of experimentation that included 3D renderings of different shapes and baking tests, Masonis said. The chocolate is tempered by heating it, then cooling to create a hard shell, and is design to melt without compromising its structural integrity.

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