Now that’s a venture I did not see coming. Tesla’s senior industrial designer Remy Labesque has redesigned the chocolate chip. Labesque believed that the classic chocolate chip’s teardrop shape is not suited to its function, as Dallas News detailed:
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.
image via Dallas News