New technique to create a step change in chocolate manufacturing

100多年来，巧克力行业一直使用同样的核心技术来制作巧克力。虽然在精度和生产速度方面的技术已经取得了巨大的进步，并且在造型本身方面也取得了一些进步，但这些核心技术却保持了显著的不变。然而，这些都有局限性。我的目标是用资金开发创新，使一家英国小企业能够创造一种改变游戏规则的技术和制造过程，这可以挑战德国和荷兰占主导地位的模具制造商所维持的现状。这一创新将应用于其他市场，但本质上是大规模生产巧克力，目前只能在少数人能接触到的精品水平上进行。所以我的目标是为工程领域的女性和英国的创新树立旗帜，同时创造一种技术，使精品级巧克力能够为普通人所负担得起。

The chocolate industry has been moulding chocolate using the same core techniques for over 100 years. Whilst there have been massive advances in technology for accuracy and speed of production, and some advances in moulding itself, these core techniques have stayed remarkably constant. There are however limitations to these. The innovation I aim to develop with funding will enable a small British business to create a game-changing technology and manufecturing process which can challenge the status quo that has been maintained by the dominant mould manufactuters in Germany and the Netherlands. The innovation will have applications for other markets but is essentially about mass producing chocolate in a way that can only currently be done at the boutique level which is only accessible to a handful of people. So my aim is to both fly the flag for women in engineering, and for innovation from the UK, whilst at the same time creating a technique which will enable boutique-grade chocolate to be affordable for everyday people.