Tesla engineer upgrades chocolate chips

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Silicon Valley, long obsessed with computer chips, is now disrupting chocolate ones. Remy Labesque, a Los-Angeles based industrial engineer working for Elon Musks Tesla, has re-engineered the chocolate chip for the optimization-obsessed set. Thirty bucks gets you 17. 6 ounces, or about 142, of the expertly forged chocolate geodes, which are molded to melt at the right rate, according to Todd Masonis, co-founder of San FranciscosDandelion Chocolate, which makes and sells the chips. According to Masonis, typical mass-produced chips, chunks, squares and discs cant compete with his chocolate chip 2. 0. The standard way that everyone makes chocolate chips is that its deposited off the factory line, but thats not the best way to taste it, said the startup founder turned chocolate purveyor, who has a degree in symbolic systems with a specialty in computational linguistics. His flattened pyramid-like structures feature thick middles and thinly tapered edges.  A 15-degree slope, according to blueprints for the morsel, creates a glossy finish when baked. BARTENDERS UNEXPECTED DEATH INSPIRES OTHERS TO LEAVE GENEROUS TIPS FOR SERVERSMasonis said it took years to realize Labesques original multifaceted mold.  We did 3-D renderings of different options for shapes, test prints of a few molds and, of course, baking tests, he said.  The goal? To emphasize the complex chips cacao bean essence, which is said to have notes of chocolate buttercream frosting and banana. We found that if you take a huge chunk of chocolate and put it in your mouth, that taste can be overwhelming, said Masonis.  The flat shape helps slow down the experience. The single-origin chocolate is carefully tempered  a process where chocolate is heated then cooled to create a hard shell  and is designed to melt without ruining the structural integrity of its mold-cast hard edge.  The perfect chip weight, according to the engineers, is 4.