Many of us have watched, mouth watering, as confection creating machines have appeared on the web. The price of admission in the chocolate printing club, however, has far exceeded our desire to have such a single purpose machine. However, those of us who already have a 3D printer might just be in luck. As it turns out, creating a quick and dirty chocolate extruder isn't that difficult!
As you can see in the video, the chocolate extruder consists of a syringe, a bit of hose, an empty water bottle, and a bicycle pump. You can use the bicycle pump to fill the water bottle with air. The pressure is released into the syringe which forces the molten chocolate out. Printing onto a cold plate allows the chocolate to re-solidify between layers. However, as Jonathan points out in his blog, this doesn't work after the prints get too tall. The layers just don't cool enough to harden. If you want to print taller things you'll have to rig up a cooling system.
For what could easily be cobbled together in a few minutes, I'd say this is a very cool addition to any 3D printer.
For more projects that engineers are passionate about, be sure to check out EELife daily.
Many years ago I had a wonderful school trip to the Cadbury's factory in the UK. It was heaven (apart from the aztec chocolate). Even our chocoholic teacher (who during school trips out would get us to stop every 5 minutes for a choc break) was off the coach before it stopped!
Cadbury use to sponsor Corronation Street (a long running UK tv soap) and they had made a replica of the street made entirely out of chocolate (scaled down obviously).
I've tried US chocolate and I'm sorry but that stuff is just wrong, apart from Oreo's. Oreo's are nice. Oh wait, I had the Oreo's in Canada (and thankfully now the UK :-))
Yes absolutely, Tim Tams should be manufactured with a hole at each end. Choc coated Teddy Bears aren't bad either when an ear and a toe are removed, but you sometimes need to use your thumbs to block air holes during the coffee infusion phase, just be sure to eat them before they collapse,
Yes absolutely, that extruder should be added to a backpack with a button that says "give me a mouthful", why go through the slow lo..oong wait while it cools and then have some remain behind on the greaseproof paper, that's just a waste of time and good chocolate.
Yes Cabury's sucks in most places in the world, Australia included. I don't think it's adjusted to local taste requirements, it's adjusted to what they can get away with. Here it's chalky and over sugared and has a lot not cocoa fats.
Cadbury's UK is much better than Aus Cadbury's and in 1974 I bougth some in South Africa that was made in the UK, maybe they have their own now.
Anyway, that's why I buy Lindt, and only those varieties made in Switzerland. Best quality control, only the best ingredients (no vegetable oils & fats cocoa butter not withstanding) and best taste.
Sarotti, Frey and Perugnia aren't bad but Lindt reigns supreme.
For all of those health concious people out there, I have a blood pressure of 145/95 while taking medication for it. If I have 50 grams of Lindt 70% cocoa before I go to bed then it's 129/85 the next morning. The effects last half the day. Also the fats in natural cocoa butter actually reduce the risk of cholesterol deposits in your arteries, unfortunately the fats do deposit on your wasteline making chocolate as a cholesterol and blood pressure medication a double edged sword. What do they say? Life's full of compromises :-)