Cocoa Press Prints are Edible :)
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- Опубліковано 15 лют 2024
- It's the @cocoapress308 chocolate 3d printer! LETS PRINT SOME CHOCOLATE! 3D Printing Nerd Studios POWERED by PCBWay.
Cocoa Press ▶ cocoapress.com
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Poop Emoji ▶ www.printables.com/model/6334...
DaveMakesStuff Flowers ▶ than.gs/m/1005340
@ZackFreedman 's Video ▶ • 3D Printing a CHOCOLAT...
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MATERIALS 🦇
Polymaker ▶ 3d.pn/polymaker (aff)
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Proto Pasta ▶ 3d.pn/protopasta (aff)
Nikko Industries 3D Printable Models ▶ bit.ly/3lK0WHi
THE TEAM! 🤟
Host: Joel Telling ▶ / joeltelling
Executive Producer: David Tobin ▶ / david_tobin
The Website ▶ the3dprintingnerd.com
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Thanks for showing this off Joel, and what an honor for it to be the first video you made in your new space!!!
You know i am you're first subber right?🤨
Can you give me one🥹
Question: Do you have a mold for making my own chocolate core? If so, what's it made of and is it BPA-free? Is the mold provided with the print or is it an add-on item? If you don't have a mold, do you at least have a downloadable .STL file for printing my own? If I print my own, what material would you recommend? Silicone or other food-safe flexible filament? (Would flexible filament be a good idea or bad?)
SO many possibilities.
Have you considered a model for making candles? Imagine the possibilities.
It would be the start of an Etsy revolution!
(Thinking about this: You'd have to print around a shaft (for the wick), then when it cooled, you insert the wick then fill that shaft with poured wax. Aside from that, candle design would be entirely customizable.)
Remember: there are no failed prints, just pre-success snacks! 🤣
Great work, Joel! Awesome overview of the Cocoa Press!
Pre-snack snacks :)
Thank you, Andrew!
*Marble Filament but it’s Cookies and Cream White Chocolate When*
NOW WE ARE TALKING
Too abrasive lol
@@tingaling77 How do we convince them to make a Diamondback Nozzle for *this* hotend lol
We definitely want to play with more fun cocoa core flavors. Marble cores would be so fun!
"You can eat your failures" Take my money!!!!!
RIGHT? Nothing is a failure if it tastes good :)
being a Willy Wonka (owning my own chocolate factory ) i have to say nothing is more challenging then making the perfect chocolate. Because chocolate needs to be tempered. Otherwise its like beer without alcohol. Taste like it but its not the same . This machine unfortunately doesnt temper the chocolate . And we actually use a piping bag to do the same thing but then we add water to tempered chocolate so we are able to pipe it at a certain temperature so we can build stuff with it.
Its a amazing idea this 3d printer but at 1400€ no sane person would buy this.... However i use 3D printers to make molds to make chocolate with ..... Nice new playground you have there Joel
🎉
I hear that, it's a challenging material. A couple reasons to use this printer are to create textures or designs that are not possible with traditional chocolate molding/chocolate making, and to create custom designs without using a mold. That being said, it is definitely NOT here to replace traditional chocolate making. It won't be faster or easier, it's a new art form, kind of like photography was for painting.
As for tempered chocolate, we do use a very good compound chocolate, but the machine can actually print tempered chocolate. It's just pretty finicky. If you temper and mold a core, then let it solidify at room temperature, you can heat it up slowly over the course of 20-30 minutes and as long as you have your temperatures right, it doesn't ruin the cocoa butter's crystal structure. Printing is then slow enough that there is no temperature shock, and the plunger doesn't put enough shear force into the chocolate to over crystalize it. -Ellie
In the new studio!! Awesome Joel.
SO MUCH EXCITE!
"The bridging and load properties of chocolate..."
The future is here, it's just not evenly distributed yet.
I would like to note that Joel had been known to snack on Gyroid prints in the past, please do keep him away from brown PLA gyroid infill in the future.
That's probably the best move.
*STOP PLAYING WITH YOUR FOOD!!!*
😆
I met Ellie from Cocoa Press at ERRF, she's very nice.
lol, Weird Science Chet appearance was unexpected.
We *NEED* a Toolchanger Version
(Conclusion i came to after watching the Voidstar Labs video)
YES DOT GIF
Maybe a 1 off for this year's SMRRF auction?? 👀
That was a very interesting video but I CAN'T get one of those because I like chocolate WAY too much and I'm fat enougvh right now. Loved the video. Hey, use a limit switch on the top to tell when it's low or out (just an idea). Thank you for the video.
Thank you for watching!
So much room for activities!
SO MUCH ROOM
love to see the new set
"you can eat your failures" it's the best part of it. There's an especial reward even when things go off the rails
I love the shoutout to Zach!
Looks like the pyramid just didn't have time enough to cool before it applied more chocolate as the build area got smaller/more concentrated. Mini Joel and the benchy look to have the same issue. It might need cooling fan or pauses between layers as the build area gets smaller. Maybe even both. Chocolate transfers heat well so the pauses between layers might work best as a cooling fan might cool to fast. The pauses would need to increase as the area got small and concentrated like the pyramid but if it was a castle with four corner towers making up the same area but spread out it might not need the pauses or as long.
Just want to say I am brand new to 3d printing and I love your enthusiasm, I feel like this is an exciting hobby I should have looked into years ago.
❤ my favorite $7,000.00 purchase
$1400 is just way too much money for a regular Joe Schmoe 3-D printer hobbyist. I can see this being beneficial in the restaurant of some sort though but a restaurant is not gonna want to buy a kit they’re gonna more likely by the more expensive one. Maybe someday we’ll be able to buy a more affordable chocolate 3-D printer for the kitchen 😂
I think it needs a temperature controlled enclosure, seems like a lot of variables are just the environment.
Zack Freedman's video gets into that briefly -- a previous version of this printer did have a refrigerated enclosure, but that's a lot larger and more expensive. if you're a professional chef, that's probably the way to go if you want to print chocolate in your kitchen, because that also gives you more control over some of the dietary features of the chocolate. in order to melt the chocolate into an extrudable form instead of just liquid, the chocolate cores use palm oil instead of cocoa butter. a refrigerated unit doesn't need that trade-off. I'm cautiously optimistic that chocolate printing will mature to the point that we don't have to compromise on those factors if we don't want to!
Mmmmmm Chocolate! You should be able to have it so that when the plunger hits the bottom it stops and plays a tune to tell you to change the chocolate over. Like sensorless homing?
congrats on the new space!!!
Congrats on the new space
Simply delicious. Can see it very useful for chocolate shops. Also congrats on your new studio
Good stuff, Joel!
Waking up to a new "human Joel-bot" video is a great way to start the day. High-5!
Return five!
Very cool
Almost the entire time, I was eyeing the models that could be loaded with ice cream. Or peanut butter. Or ice cream AND peanut butter!
Or 3D-print a shell with dark chocolate. Freeze. Fill with milk chocolate mixed with chopped pecans or cherry bits.
Or fill with caramel. Or fudge?
I was wondering if you could 3D-print a silicone baking mold to bake tiny cakes... then 3D-print a chocolate shell OF the SAME SHAPE to drop that tiny cake into.
The next thing that comes to mind is (sorry... I'm weird) custom emoji bonbons.
Or... (again... weird), 3D-printed skull bonbons? That chocolate went... dark.
That comment went... dork.
Congratulations of having all that space! Great Video. I love the Cocoa Press! Looks so small and fun. It was a pleasure meeting you in person in Canada. Greetings form Germany 😎
Than you! Greetings from Seattle ;)
Trip to the supermarket to gather a selection of chocolate chips (and similar meltables) to load and test print is a must!
Also, Peltier-cooled build platform!
You need to reach out to the chocolate chef Amaury Guichon to do a video with him about this printer.
I want to see someone do a chocolate mod to the Prusa XL, so you can have 5 chocolate variation prints. Joel, get on this!
Something I haven't heard mentioned yet: You can melt your failed prints back into the base material and print with it again. AFAIK chocolate doesn't really degrade much when melted gently
Yes. I think this is correct.
SPAAAAAAAAAAAAAAAAAAACE... and chocolate. I remember chocolate... I hated it! Mmmm, chocolate. Congrats on Video 1 in the new space. I do want to get one of these at one point, but I also spent a lot of money on other printers and things so, not yet. I feel like, unlike my plastic printers, I would just be experimenting to see what can be done and how. And yes, Zach's video is amazing.
nice video charlie you won that golden ticket lol
Hey Joel, did you try creating a cross-section of two halves (and stick together afterwards for your mini Joel - wondering if that would work. Maybe one half normal chocolate and the other half white chocolate. Would look great on a birthday cake.
Room temp becomes very important here I think
I believe it really does. Or at least, a room above 50F
they need chocolate runout sensor
It needs to have cooled build plate and a cooled print chamber.
Keep it up Joel, doing greate
10:14 I didn’t think of this! To does make sense though you could make stacks, maybe even determine via the slicer or something the length needed for each segment.
Dual Extrusion/Multi Color Filament…but chocolate would be cool.
I honestly didn't think about it until the video, so, yeah, I *have* to try this.
Yeah I have no idea why we haven't just stacked different chocolates for fun. I mean they melt at different temps, but we could try!
Epic 🙂🍫
I suspect all my prints would inexplicably fail 😂
I think that this is very handy... if a print fails now, you have already chocolate nearby before depression kicks in....
Every one of these videos makes me want more and more to save up and buy one of these. It just... might take me a few years of gathering pocket change. 😂
A chocolate reservoir indicator could be done in software, tracking the motion of the plunger stepper, with a counter on the LCD.
Seems like a cooling fan would help.
Sometimes! But other times a fan actually blows the chocolate around more and makes worse prints
I wonder, if printing in a cooled room might help with melting issue when printing... just a thought...
So, can you eat it, Joel?🤪
I’m cuckoo for Cocoa Press.
Was that a clip from Weird Science? Somehow that seems very appropriate considering that you're using a computer to make a real world thing.
No one will tell us how the chocolate actually tastes. Is it good? Can we get a rating or comparison?
It’s decent, though usually I prefer my chocolate with some caramel. :)
@3DPrintingNerd once we are ahead with chocolate production, that's my next step since sea salt caramel chocolate is my favorite -Ellie
Oh I need this. Only problem is I'd end up just eating the cores 😂
So does it use olive oil for linear rail lubricant ?
What if I want custom chocolate blends?
A really tasty video, go coco press
Thank you 😋
Thanks!!
What I hear: I like printing in chocolate cause it has different mechanical properties. It tastes different [than regular prints].
We tasting PLA now? 😅
i was looking at buying one but $1500 is way too much for this, for what it is and how simple it is this should be priced around $400. A cool product just not worth a ShopPay financing. I'll wait for it to come down in price.
Can you 3d print chocolate molds from traditional 3d printers?
Do you pray that your prints fail so you can eat them or do you pray your prints succeed so you can show em...questions questions !
Now make an candle light printer ☺
I need this machine to have a baby with a Prusa XL with 3 tool heads.
Nice concept, though it being almost a complete copy of a voron 0.1 doesnt justify the 1.5k pricetag at all.
bigger space = bigger printers o.O
That dish looks like the adafruit logo
Whoa, it does!
I finished building one Tuesday for a friend. Didn't get to play with it :(
The kit takes a long time to build, plus you have to print over 70+ parts. But it's packaged extremely well. Extremely. The instructions are pretty good. It's a really pretty printer
I agree!
Thanks for being such a good friend! Hopefully they will share some chocolate with you 😄
$1500 and you have to print a bunch of parts? That's insane
I hope you can choose a good quality chocolate. Some chocolate has terrible ingredients.
Chocolate slinky? Springos?
Very cool but i wish the price was not so much 2000.00 here in canada for the diy kit its a bit to much and a shame cus i want one lol.
why this and not a mycusini printer? seems a lot cheaper
I don't have any experience with the Mycusini printer so I don't know.
How many people have printed a poop emoji, do you think?
Chocolate ams when
wait, if 3d printing isn't food-safe, does that mean you can eat this print but not have other food touch it? (I'm just joking)
This definitely does not seem like $1500 worth of machine
and this is all food safe?
100%
1000%
10000%
100000%
1000000%
Imagine a multiflavored printer lol
NOW we are talking
We're cuckoo for Cocoa Press! XD
What if you found out that all your prints tasted like chocolate..........
WHOA.
Lies… the tastiest infill is still adaptive cubic
$1500 😮😮😮
Promo*SM
Please stop calling chocolate, this cacao preparation. Chocolat should not contain oil palm. It's even illegal to call it chocolat in Europe. Couverture chocolate, doesn't contains palm oil.... This fine type of chocolat contains more cacao butter yes, but not palm oil.
TikTok?? You know what TikTok is right? You okay with that are you? You have no problem helping to keep that platform going? What a scuzz ball.
can you sponser me i need money for 3d printing
how's barnacles doing?