several chocolate figurines of various sizes

Cast Your Own Holiday Chocolate Bunny, Or Rather Mouse

December 25, 2021 by Matthew Carlson 5 Comments

The art of forming and using a mold is, well, an art. The already tricky process would be made even harder by using a fickle material, like chocolate. This is exactly where [Alexandre Chappel] found himself as he tried to cast his own chocolate figurines.

The starting point was a 3D low-poly model of everyone’s favorite fictional electric mouse. He tweaked the model to add offsets so that after the model was vacuum formed, there would be something to clamp onto. [Alexandre] was left with four different pieces, and he vacuum-formed them with 1 mm PETG plastic. Electing for white chocolate to add coloring, he started heating the chocolate. Adding too much colorant resulted in a seized mess, so the process was a bit of trial and error. Finally, he poured in chocolate and spun it around to form an even layer of chocolate as a shell. The flashing lines were easy to trim with a utility knife.

The last thing to add was a little splash of color via airbrush and food-grade paint. The results are stunning, and even though the techniques are simple, the results came together nicely. The files are available on his website if you’re curious about making your own. If you’re curious about more clever casting techniques with chocolate, take a look at the creative use of diffraction grating to get iridescent chocolate.

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Iridescent Rainbow Chocolate, Just Add Diffraction Grating!

May 23, 2021 by Donald Papp 15 Comments

Chocolate plus diffraction grating equals rainbow chocolate

Here’s a great picture from [Jelly & Marshmallows] that shows off the wild effects of melted chocolate poured onto a diffraction grating. A diffraction grating is a kind of optical component whose micro-features act to disperse and scatter light. Diffraction gratings are available as thin plastic film with one side that is chock full of microscopic ridges, and the way light interacts with these ridges results in an iridescent, rainbow effect not unlike that seen on a CD or laserdisc.

It turns out that these micro-ridges can act as a mold, and pouring chocolate over a diffraction grating yields holo-chocolate. These photos from [Jelly & Marshmallows] show this effect off very nicely, but as cool as it is, we do notice that some of the letters seem a wee bit hit-or-miss in how well they picked up the diffraction grating pattern.

Fortunately, we know just what to suggest to take things to the next level. If you want to know more about how exactly this effect can be reliably accomplished, you’ll want to check out our earlier coverage of such delicious optics, which goes into all the nitty-gritty detail one could ever want about getting the best results with either melted sugar, or dark chocolate.

Tunes You Can Eat

December 14, 2020 by Chris Lott 15 Comments

This week retro-gadget collector and video blogger [Techmoan] featured perhaps the most delicious audio recording format that we know of — a chocolate gramophone record. (Video, embedded below.) Compared to his typical media format explorations, the chocolate record is of quite recent vintage. He first heard of them back in 2015 when Tasmanian artist [Julia Drouhin] offered chocolate recordings as part of her art project. The one that [Techmoan] finally obtained was from a UK chocolatier who offers them with custom labelling and your choice of two songs. There are some pointers in the video about how to playback your chocolate disk without ruining it (use the lightest stylus tracking force as possible). These disks are recorded at 45 RPM on one side only, and are about the same size as a standard single. But being about five times thicker, they pack a lot more calories than your typical phonograph disk.

No reflection on the Tewkesbury Town Band, but this is probably the lowest fidelity recording media ever, but at least you can eat it when you’re done listening — label and all. We hope the Mission Impossible movie producers are paying attention so we can see the secret audio briefing being eaten instead of going up in smoke next film.

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Binary Advent Calendar Does More With Fewer Doors

January 19, 2020 by Kristina Panos 19 Comments

[John] sent this one in to us a little bit after Christmas, but we’ll give him a pass because it’s so beautiful. Think of it this way: now you have almost a full year to make a binary advent calendar of your own before December 1st rolls around again.

Normal advent calendars are pretty cool, especially when there is chocolate behind all 24 doors. But is it really a representational ramp-up if you never get more than one chocolate each day? [John] doesn’t think so. The economics of his binary advent calendar are a bit magical, much like the holiday season itself. Most days you’ll get two pieces of chocolate instead of one, and many days you’ll get three. That is, as long as you opened the right doors.

A momentary switch hidden behind the hinge of each door tells the Arduino clone when it’s been opened. The Arduino checks your binary counting abilities, and if you’re right, a servo moves a gate forward and dispenses one chocolate ball per opened door. We love the simplicity of the dispensing mechanism — the doors are designed with a ceiling that keeps non-qualifying chocolates in their channels until their flag comes up.

[John] is working out the kinks before he releases this into the wild. For now, you can get a taste in the demo video featuring a bite-sized explanation. If you don’t like chocolate, maybe this blinky advent calendar will light you up inside.

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Watch This LEGO Pantograph Carve Chocolate Messages

March 7, 2019 by Donald Papp 4 Comments

[Matthias Wandel] is best known for his deeply interesting woodworking projects, so you might be forgiven for not expecting this lovely chocolate-engraving pantograph made from LEGO. With it, he carves a delightful valentine’s message into a square of chocolate, but doesn’t stop there. He goes the extra mile to cut the chocolate carefully into a heart, and a quick hit with a heat gun takes the rough edges off for a crisp and polished end result.

The cutting end is a small blade stuck inside a LEGO piece, but that’s the only non-LEGO part in the whole assembly. A key to getting a good carve was to cool the chocolate before engraving, and you can see the whole process in the video embedded below.

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Maker Faire NY: Cocoa Press Chocolate Printer

September 29, 2018 by Tom Nardi 11 Comments

If you haven’t figured it out by now, the hype over desktop filament printers is pretty much over. But that doesn’t mean there aren’t new avenues worth exploring that use the basic FDM printer technology. If anything, the low cost and high availability of 3D printer parts and kits makes it easier to branch off into new territory. For example, experimenting with other materials which lend themselves to being “printed” layer by layer like a thermoplastic. Materials such as cement, clay, or even chocolate.

[Ellie Weinstein] brought her Cocoa Press printer to the 2018 World Maker Faire in New York, and we have to say it’s a pretty impressive piece of engineering. Hackers have been known to throw a syringe-based paste extruder onto a regular 3D printer and try their luck with squirting out an edible object from time to time, but the Cocoa Press is truly a purpose built culinary machine.

Outwardly it features the plywood case and vaguely Makerbot-looking layout that we’ve seen plenty of times before in DIY 3D printers. It even uses the same RAMPS controller running Marlin that powers your average homebrew printer. But beyond these surface similarities, the Cocoa Press has a number of purpose-built components that make it uniquely qualified to handle the challenges of building with molten chocolate.

For one, beyond the nozzle and the walls of the syringe, nothing physically comes into contact with the chocolate to be printed; keeping the mess and chance of contamination to a minimum. The leadscrew actuated plunger used in common paste extruders is removed in favor of a purely air powered system: a compressor pumps up a small reservoir tank with filtered and dried air, and the Marlin commands which would normally rotate the extruder stepper motor are intercepted and used to trigger an air valve. These bursts of pressurized air fill the empty area above the chocolate and force it out of the 0.8 mm nozzle.

In a normal 3D printer, the “melt zone” is tiny, which allows for the heater itself to be relatively small. But that won’t work here; the entire chocolate load has to be liquefied. It’s a bit like having to keep a whole roll of PLA melted during the entire print. Accordingly, the heater on the Cocoa Press is huge, and [Ellie] even had a couple spare heaters loaded up with chocolate syringes next to the printer to keep them warm until they’re ready to get loaded up.

Of course, getting your working material hot in a 3D printer is only half the battle, you also need to rapidly cool it back down if you want it to hold its shape as new layers are placed on top of it. A normal 3D printer can generally get away with a little fan hanging next to the nozzle, but [Ellie] found the chocolate needed a bit of a chill to really solidify.

So she came up with a cooling system that makes use of water-cooled Peltier units. The cold side of the Peltier array is inside a box through which air is forced, which makes its way through an insulated hose up to the extruder, where a centrifugal fan and 3D printed manifold direct it towards the just-printed chocolate. She reports this system works well under normal circumstances, but unusually high ambient temperatures can overwhelm the cooler.

While “the man” prevented show goers from actually eating any of the machine’s creations (to give out food in New York, you must first register with the city), they certainly looked fantastic, and we’re interested in seeing where the project goes from here.

Delicious Optics, A Chocolate Diffraction Grating

April 16, 2018 by Lewin Day 12 Comments

Diffraction gratings are curious things. Score a series of equally spaced tiny lines in a surface, and it will cause reflected or transmitted light to bend and separate into its component wavelengths. This ability gives them all manner of important applications in the field of optics, but they’re also fun to play with. [Tech Ingredients] has done the hard work to find out how to make them out of candy!

The video starts with a basic discussion on the principles of diffraction gratings. The basis of the work is a commonly available diffraction grating, readily available online. It’s a plastic sheet with thousands of microscopic ridges scored into the surface. The overarching method to create a candy version of this is simple — coat the ridged surface in liquid chocolate or sugar syrup, to transfer the impression on to the candy surface when it solidifies. However, the video goes further, explaining every step required to produce a successful end result. The attention to detail is on the level of an industrial process, and shows a mastery of both science and candy processing techniques. If you’ve ever wondered how to properly crystallize chocolate, this video has the knowledge you need.

It’s not often we see candy optics, but we like it — and if you fail, you can always eat your mistakes and try again. If you’re wondering what you can do with a diffraction grating, check out this DIY USB spectrometer.