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Etmax
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Re: Killjoy
Etmax   2/27/2014 8:40:28 PM
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Oooh yes me too :-)

Etmax
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Re: Shape is irrelevant
Etmax   2/27/2014 8:39:15 PM
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I think extruding into a cooled chamber (the opposite of a plastics printer) would help.

Etmax
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Re: Shape is irrelevant
Etmax   2/27/2014 8:37:57 PM
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You're so right :-)

rich.pell
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Re: Shape is irrelevant
rich.pell   2/27/2014 12:11:13 PM
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"For all of those health concious people out there ... If I have 50 grams of Lindt 70% cocoa before I go to bed then it's 129/85 the next morning."

Now you just need to ween yourself off of sugar and go for 80%, 90% and perhaps eventually 100% cocoa. :)

Caleb Kraft
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Re: Killjoy
Caleb Kraft   2/27/2014 12:01:40 PM
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That's fantastic! You often hear about being able to smell factories nearby, but it is rarely in a positive statement!

Caleb Kraft
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Re: Shape is irrelevant
Caleb Kraft   2/27/2014 12:00:28 PM
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It is an interesting idea. It seems with a different extruder nozzle, you could introduce air pockets and different interesting geometry. Cooling would still be a major issue.

Monkey_noise
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Manager
Cadbury's UK
Monkey_noise   2/27/2014 11:32:27 AM
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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 :-))

Etmax
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Re: Shape is irrelevant
Etmax   2/26/2014 7:30:08 PM
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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 :-)

betajet
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CEO
Re: Killjoy
betajet   2/26/2014 2:37:21 PM
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Guittard is fantastic chocolate, and See's makes the best use of it.  The factory is at the northern edge of Burlingame, CA.  If the wind is in the right direction you can smell it from the Millbrae BART station.  For best results, go a few weeks before Valentine's Day or Easter.

I used to bike past Guittard on the way to the BART station.  I often pitied the people driving by in cars who couldn't enjoy the wonderful experience.

betajet
User Rank
CEO
Chocolate chips!
betajet   2/26/2014 1:39:24 PM
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I think the best use for such a chocolate extruder would be to make surface-mount PCB replicas with (wait for it) chocolate chips!  Chocolate chips in all sorts of surface-mount packages, and chocolate chip resistors, caps, and inductors.  And chocolate diodes, and transistors, and accelerometers to see if I'm eating too fast, and... and...

With white chocolate markings, of course.

This comment was inspired by Dino's wonderful gingerbread circuit board.

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