Printing tips for chocolate

Printing with chocolate tends to end up in a completely mess at 3DC #HQ. Here are some printing tips for chocolate that we find useful for our doilies prints.


Before any print or even preparing the chocolate make sure:

  • Precut enough baking paper
  • Make sure all your axis are properly adjusted (specially if you are tweaking the Z axis all the time like us!)
  • Prepare all your printing files in advance!
  • Prepare a napkin soak in water, we use this to stick the paper to our tile base
  • Make sure the printer is ready (connected)
  • Make sure you have a syringe, plunger and tip clean

After that… is time to melt the chocolate! For this particular print, we do not temper it, but that is up to you and your snappingness and shinyness addiction 🙂

To melt the chocolate using the microwave is preferred. Our “technique” relays on counting 15 every time the choco is heated up. Heat and stir as much as you need to melt all the chocolate. Stir in between heating runs.

Load the syringe, adjust the air pressure and hit print!

Another 3D Food printing adventure story 🙂

2 thoughts on “Printing tips for chocolate

  1. Hans Fouche says:

    Nice work!
    If I my give advice? Your chocolate is to hot, and you are going to fast!
    Also, high cacoa content, chocolate works best!

    Keep up the good work!
    Hans Fouche

  2. Hi Hans!
    Thanks for the tip, It was my first time printing chocolate with a syringe and it is quite a challange, still lots learn. Feel free to give as much advice as you want, you are the pro about it 🙂

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