Sugar Lab, the world’s first true digital bakery, has announced a new line of 3D printed chocolate truffles and bonbons, just in time for Valentine’s Day and available at its website. The glamorous desserts come in never-before-seen shapes and colors.

Sugar Lab worked with Chef Melissa Walnock of the Culinary Institute of America to develop rich chocolate ganache recipes that are uniquely complemented by the 3D printed shells. The Valentine 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.

“Our goal at Sugar Lab is to pursue chef-led culinary innovations in partnership with our skilled digital design team, using 3D printing technology,” says Kyle von Hasseln, chief executive officer and co-founder of Sugar Lab.

Sugar Lab was founded in 2020 by von Hasseln and chief operating officer Meagan Bozeman in collaboration with 3D food designer William Hu. Von Hasseln and his wife, Liz, invented the technology in 2012, which was soon acquired by a major 3D printing manufacturer. 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, Inc.

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

“3D printing brings so much flexibility to the table for our customers,” says 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.”