MIT Chocolate Egg (IMAGE) Massachusetts Institute of Technology Caption The team was initially inspired by videos of chocolatiers making bonbons and other chocolate shells. Pedro Reis and his team wondered whether there was a way to precisely predict the final thickness of chocolate and other shells that start out as a liquid film. Credit MIT News Usage Restrictions MIT News images are made available to non-commercial entities, press and the general public under a Creative Commons Attribution Non-Commercial No Derivatives license. You may not alter the images provided, other than to crop them to size. A credit line must be used when reproducing images. License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.