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.
[Evan Weinstein] brought his 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 [Evan] even has a couple spare heaters loaded up with chocolate syringes next to the printer so he can 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 [Evan] found the chocolate needed a bit of a chill to really solidify.
So he 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. He 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.