Sugar Lab has launched a new line of 3D printed chocolate truffles and bonbons as Valentine’s Day approaches. Dubbed “glamorous desserts,” the range comes in original shapes and colors, capturing the potential for beauty and culinary customization of 3D printed confections.

Collaborating with Chef Melissa Walnock of the Culinary Institute of America, Sugar Lab created rich chocolate ganache recipes complemented by the 3D printed shells. 

The chocolate truffles and bonbons are offered in colors, shapes, textures and flavors that have “never before been seen in traditional chocolates,” according to company chief operating officer Meagan Bozeman.

Ideal for home chefs
“Our pastry shells allow home chefs to create beautiful desserts by simply piping in mousse or baking with cake batter. Our cocktail garnishes liven up drinks, and our décor and candies brighten any event. There’s no limit, really, to what products we’ll continue to add as we learn our customers’ interests,” she tells FoodIngredientsFirst.

With flavors ranging from refined to nostalgic, the truffles can pair with a champagne cocktail, an old-fashioned, or a favorite whiskey, note Sugar Lab. The bonbons also feature throwback flavors, including s’mores and PB&J.

The Valentine’s Day line also includes candies, cupcake décor, cocktail garnishes, and pastry shells that can be filled by any home chef with mousse, ice cream or cake batter.

Instagrammable food
Social media is increasingly intertwined with the food and beverage industry, with beautiful food imagined as an important part of the landscape. Kyle von Hasseln, CEO and co-founder of Sugar Lab, speaks with FoodIngredientsFirst about how the line taps into the demand for beautiful food.

“Today’s culture is so visually oriented, constantly seeking beautiful, novel experiences to share in-person or on social media. Our goal with 3D printed sugar has always been to elevate our customers’ experiences,” he says.

“We believe when people focus on something together, they make a moment last a little longer. We strive to expand that moment by offering products that can be both admired and savored, and that was especially important with our chocolates,” he continues. 

“We wanted these truffles and bonbons to be as unique on the inside as they are on the out. Our goal is to pursue chef-led culinary innovations in partnership with our skilled digital design team, using 3D printing technology.” 

Sugar Lab was founded last year by von Hasseln and COO Meagan Bozeman in collaboration with 3D Food Designer William Hu.

However, Sugar Lab stresses the concept “has been years in the making” as von Hasseln and his wife, Liz, invented the technology in 2012. A major 3D printing manufacturer then acquired the technology.

Von Hasseln, Bozeman, and Hu became key members of the R&D team that ultimately invented the first food-safe 3D printer, in partnership with Brill. 

The company has added several 3D printers to its kitchen and expanded its team. 

This year, it plans to expand its product lines, focusing on weddings, birthdays, and other special occasions. 

“After years of developing the Culinary Printer, we understand its potential better than anyone,” adds Bozeman. “We’ve stepped out on our own with a concept we believe in. Our goal is to make this technology accessible to chefs and consumers around the world.”

“3D printing brings so much flexibility to the table for our customers,” adds von Hasseln. “We can create complex and beautiful foods that really have to be seen to be believed.”

“Equally significant, 3D printing allows for fast design iteration without the need for molds. This means we can quickly brand and personalize existing designs with something unique for each customer,” he notes.

“Our target customer is anyone who’s looking to create a unique moment for themselves or others, and who are drawn to design and culinary innovation,” he concludes.