chocolate

Learn To Make Simple Chocolate Sculptures For Valentines Day

Learn To Make Simple Chocolate Sculptures For Valentines Day

By Caleb Kraft

Caleb Kraft

I get ridiculously excited seeing people make things. I just want to revel in the creativity I see in makers. My favorite thing in the world is sharing a maker's story. You can find me on tiktok, talking about my animals at TikTok

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Get started in the kitchen with this simple, but impressive valentine’s day project

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Edible Innovations: Minimizing Deforestation with Mapping Technologies

Edible Innovations: Minimizing Deforestation with Mapping Technologies

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

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Leo Bottrill is the founder of Moabi, an organization that develops the technology to map and monitor resource-related infrastructure.

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Edible Innovations: Engineering a 3D Printer to Extrude Chocolate

Edible Innovations: Engineering a 3D Printer to Extrude Chocolate

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

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Evan Weinstein went to World Maker Faire New York to introduce Cocoa Press, a 3D printer for chocolate that he developed all by himself.

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Edible Innovations: This Designer Created a Chocolate Mold from a Wine Box and Vacuum

Edible Innovations: This Designer Created a Chocolate Mold from a Wine Box and Vacuum

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

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Sebastian is a food designer and entrepreneur. He’s recently crafted a new type of chocolate that has been molded to look like mountains.

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Edible Innovations: These Spirulina Chocolates Are Helping Reduce Malnutrition

Edible Innovations: These Spirulina Chocolates Are Helping Reduce Malnutrition

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

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Stefania Abbona helped co-found The Algae Factory, a company that produces Spirulina chocolate bars, to help reduce malnutrition.

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Edible Innovations: Cacoco Is Sustainable Drinking Chocolate with Biodegradable Packaging

Edible Innovations: Cacoco Is Sustainable Drinking Chocolate with Biodegradable Packaging

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

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Cacoco makes a drinkable crumble chocolate that they like to call “the molten chocolate vitality elixir” with 100% compostable packing.

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Edible Innovations: Founding a Bean-to-Bar Chocolate Factory

Edible Innovations: Founding a Bean-to-Bar Chocolate Factory

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

View more articles by Chiara Cecchini

Todd Masonis and Cameron Ring founded Dandelion Chocolate to bring unique bean-to-bar chocolate to the city of San Francisco.

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