Not a gimmick. A public R&D project to make chocolate survive the constraints of confinement, handling, shelf life, and taste in extreme environments.

Fracture analysis · #42
Zero-debris snap verified. Material loss measured at <0.02 mg per fracture.

"Current space food is built for survival. I'm building it for the human spirit. A single, clean break of chocolate isn't just calories in confinement — it's a sensory anchor. I'm doing this in public because engineering chocolate for orbit is a problem that demands transparency."

Machined aluminum shell, hex-tiled tray, individually vacuum-sealed modules. Still a candidate — I'm weighing the mass penalty against the protection it gives the heat-seal during transport.
Rigorous material science applied to a 3,000-year-old crop. Five active workstreams: flavor shift, barrier packaging, water activity, fracture control, shelf life.

Custom multi-layer foil designed to hold cocoa butter bloom flat across rapid temperature and pressure shifts.

Modified tempering curve to maintain a clean snap up to 45°C without industrial stabilizers.

Hexagonal scoring delivers six equal portions with measurable, near-zero micro-debris in microgravity.
A twelve-month sequence of workstreams, deliverables, and budgets. The order is deliberate.
View the full plan →Will V4 hold aw < 0.45 after 30 days at 85% RH?
Pass. No structural softening. Aw measured 0.41 at day 30.
Will the V3 heat seal survive a 12 psi differential?
Fail. Three of ten seals delaminated. Moving to ultrasonic weld for V4.
Does the 72% Ecuadorian profile read flat at 8.2 psi?
Partial. Acidity drops 18%. Reformulating with a brighter Madagascar lot.