Tiny truffles, sugar cubes and dissolving drink additions that can infuse a cocktail with glitter and bitters are being built seemingly out of thin air, one layer at a time in whirring machines that create intricate, edible, colorful candies.
Then he had an epiphany: “Just to be kind of cheeky, because it was inexpensive, I tried sugar and it worked pretty well,” he recalled. “It was like a C+, while all the other materials were like a D or an F.
“MIT was working on it, NASA was working on it, other huge firms — full governments, like in the Netherlands — had research projects around it, and everyone else was extruding 3-D Hu works with chefs to develop their ideas into a 3-D-printed sweet or savory object, be it an onion cube that dissolves with a tableside pour of oxtail beef broth at Josiah Citrin’s Mélisse to create an interactive soup course or a 3-D-printed sugar honeycomb flavored with lavender blossom for Las Vegas chef Yuri Szarzewski, who pipes the shape with fresh goat cheese and drizzles it all with honey for his cheese plate.
The similarities to 3-D printing and cooking, Von Hasseln says, made the process exciting to chefs from the very beginning. They saw the potential even before he did.
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