| Why | Category | Food & drink |
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| Level | Medium |
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| Use | Stop the white bloom that forms when cocoa butter changes crystal form in heat |
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| What | Atoms | Fat crystal cell 500–2k + additive. C H O |
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| Build | Testing | Easy Heat-cycle tests on bars, weeks |
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| Funding | Compute ~$80 · Make ~$2–10k · Test ~$10–20k · Other ~$5k patent |
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| Time | Make 2–4 wks · Test 4–8 wks · Total ~2–3 months |
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| How | Contact us for the design specs and build plan → |
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| Demo | Additive keeps the fat crystal from flipping to the bloom form |
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| Competition | Tempering, emulsifiers (sorbitan tristearate) |
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| Business | Buyers | Barry Callebaut, Mars, Nestlé, Hershey |
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| Revenue | Medium License to chocolate makers. ~$0.5–3M/yr |
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