Barry Callebaut delivers large-scale 3D personalised chocolate printing

The Barry Callebaut Group has unveiled a key breakthrough with personalised 3D printed chocolate, which is being delivered commercially through its decoration brand Mona Lisa.

As the company noted, its latest move represents a sector first in having capacity to producing at scale using Belgian chocolate and using latest production technology and bespoke designs.

The development of the printing system utilises the expertise of Barry Callebaut’s chocolate chefs to craft their own unique creations and reproduce them rapidly and affordably, no matter how intricate or specific the design.

For the launch event, Mona Lisa teamed up with globally renowned pastry chef Jordi Roca to help him unleash his creativity through a unique 3D piece made out of chocolate. His latest piece, ‘Flor de Cacao,’ represents a cocoa bean that opens up like a cacao flower through contact with hot chocolate sauce.

Through the new Mona Lisa 3D Studio, industry professionals now have a world of new creative tools at their disposal.

“This new way of working with chocolate is going to take consumers by surprise, with previously unthinkable shapes produced at scale and with impressive precision,” explains Jordi Roca. “I’m usually inspired by the things I can’t do as they represent a creative challenge – but now, thanks to Mona Lisa 3D-Studio, I can take my chocolate craftsmanship to the next level. I can imagine any new kind of design and it will come to life.”

Pablo Perversi, Chief Innovation, Sustainability & Quality Officer at Barry Callebaut, said: “Innovation is an important pillar of Barry Callebaut’s smart growth strategy. The Mona Lisa 3D Studio underlines our ambition to create unique consumer experiences, and place the Mona Lisa brand and our decorations portfolio at the forefront of the industry.”

The Mona Lisa 3D Studio is equipped with innovative precision technology capable of printing thousands of pieces at a time while retaining a bespoke hand-made appearance. Chefs and customers can personalise a chocolate decoration with their own unique design, shape and size preferences, before a team of designers transform the product into a digital 3D prototype with samples. Once the prototype is approved, the final product can be quickly reproduced at scale.

The creations can be used for desserts, confectionery, hot drinks and pastries. This service will be first available to chefs and hotels, coffee chains and restaurant establishments in specific European countries. The first customer of the Mona Lisa 3D Studio is Van der Valk, a leading hotel chain in the Netherlands.

As Barry Callebaut’s research has found, millenials and centennials want to celebrate life with new experiences and stories. In this context, food aesthetics are increasingly important.

One of the company’s latest research studies showed that 70% of consumers want to try new and exciting chocolate experiences – and 6 out of 10 want to share it on social media. 3D-printing is addressing consumer desires by pushing the boundaries of what’s possible aesthetically. With the new technology, chefs can develop unseen and unique creations and expand their craftsmanship while working with Belgian chocolate. For more information, visit

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