When it comes to chocolate, as far as I am concerned the shape is irrelevant. In fact the passage from bulk to my mouth may bypass the extruding process altogether. However here's a thought- it could be used to change the texture to something like Aero. I could be interested in that.
The same brand of chocolate is made to different recipes around the world. Cadbury in Canada is different to Cadbury in the England. (Who knows what will happen now that Kraft owns Cadbury?) Often we are conditioned by the taste we are used to, but if you want a great taste experience you should try and get hold of Cadbury's Top Deck from South Africa (it is a milk chocolate base with a white chocolate upper layer)- I don't know where you live, but there are sources of South African products around North America.
Also the greatest "cookie" (biscuit) is the Tim Tam from Arnotts in Australia. You can certainly find it in supermarkets here in Canada. It is a chocolate covered wafer. They tell me (I don't drink coffee) that the very best way is to bite off both ends and drink your coffee through it as if it were a straw.
antedeluvian I live in the US. I'm a big fan of Cadbury's Dariy Milk. (Hopefully, the recipe will not be "improved.") And, I got my children hooked on Aero bars when we visited the Canadian Rockies last summer. I'll look for the things you've suggested. :-) I'm also a long-time fan of McVite's Milk Chocolate Homewheat biscuits from the UK. American chocolate, for the most part, tastes like wax to me. A nice belgian raspberry truffle would be kind of nice right now...
Some of the best chocolate in the US can be found at See's candies. I happened to know someone who once worked at the chocolate company that supplies chocolate to Sees: it is the Guittard chocolate company. The don't sell direct so you can't buy their chocolate by itself, though looking at their website I think you can buy it direct from them.
I mention this in case anyone wants to try this 3D printer idea out. Engineering projects should use the highest quality materials! I'll happily volunteer to test your final product.
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...
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.
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 :-)
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 :-))
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