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Los Angeles-based digital bakery Sugar Lab has launched a new line of 3D printed chocolate truffles and bonbons for Valentine’s day. In collaboration with chef Melissa Walnock of the Culinary Institute of America, Sugar Lab has created rich chocolate ganache recipes that are complemented by 3D printed shells. Currently available on the company’s website, the Valentine’s line includes vegan strawberry-covered chocolate truffles and broken heart truffles in tahini and ginger varieties. Meanwhile, Sugar Lab’s bonbons are filled with chocolate ganache with s’mores and peanut butter and jelly profiles. As part of its Valentine’s line, the company has also developed candies, cupcake décor, cocktail garnishes and pastry shells that can be filled at home with mousse, ice cream or cake batter. With its offerings, Sugar Lab aims to demonstrate the potential for beauty and customisation of 3D printed confections. “Our goal at Sugar Lab is to pursue chef-led culinary innovations in partnership with our skilled digital design team, using 3D printing technology,” said Kyle von Hasseln, CEO and co-founder of Sugar Lab.  Sugar Lab was founded in 2020, however the concept has been years in the making. Von Hasseln and his wife Liz invented the technology in 2012, which was then acquired by a 3D printing manufacturer. Co-founders Von Hasseln, Meagan Bozeman and William Hu became key members of the R&D team that allegedly invented the first food-safe 3D printer, in partnership with Brill.  “After years of developing the Culinary Printer, we understand its potential better than anyone. Our goal is to make this amazing technology accessible to chefs and consumers around the world," said Bozeman. Von Hasseln added: “3D printing brings so much flexibility to the table for our customers. Equally significant, 3D printing allows for fast design iteration without the need for molds. This means we can quickly brand and personalise existing designs with something unique for each customer.”