New technique to create a step change in chocolate manufacturing

100多年来，巧克力行业一直使用相同的核心技术来制作巧克力。虽然在生产精度和速度方面的技术有了巨大的进步，在模塑本身方面也有了一些进步，但这些核心技术仍然保持着惊人的稳定。然而，这些都有局限性。我的目标是用资金开发的这项创新，将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流程，可以挑战德国和荷兰占主导地位的模具制造商一直维持的现状。这项创新也将适用于其他市场，但本质上是大规模生产巧克力，目前只能在精品店层面上完成，只有少数人可以进入。因此，我的目标是向工程领域的女性和英国的创新高举旗帜，同时创造一种技术，使精品级巧克力能够为普通人买得起。

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.