Would you eat 3D printed Chocolate?

The mycusini 2.0 is a special "Chocolate" 3D printer - but can its coolness make up for its flaws?

[dievo]

I'm still struggling to find a use case for this printer. For a bakery, it is too slow, since you need more output. For custom decoration, it is missing multi color. For professionals, there are people who can "draw" really good chocolate names and ornaments. There might be a very special case that I am missing here, but I can't figure it out.

[Rebar_real]

Cool that these printers even exist. Let us know when they can do non-planar onto a cupcake(or w/e shape). Would only need an internal Lidar unit, right? lol.

[Toni_Toaster]

800 € for this thing is way too expensive. For this price I expect perfection and the device is obviously far from it.
Moreover, they are still selling it as a "Schokoladendrucker" (chocolate printer), which it definitely is not, as the consumables (as you said yourself) are only made of fat glaze. I see that as consumer deception.
And the price for the icing is simply outrageous. The normal retail price for this stuff is 5 to 6 € per kilo - and they sell it for ten times that price ...

[im_ricebowl]

Get Stefan to check out how strong this chocolate is!

[WreckDiver]

who else was hoping Tom's mom would have done the review. :) I mean, she used it, she's a rookie with this tech really, so feedback should be from her as well. I hope that this company takes this review to heart, lots of good feedback here.

[AndrewWorkshop]

Very neat printer. Could see this being really useful for a pastry or cake shop.

[you_just]

i think the "not actually chocolate" part is fine. it's a material made from cocoa optimized for 3D printing. no one is gonna look at the lettering, take a bite, and say, "hmm, this is not REAL chocolate;" even if they do, the point is not that you're printing the best quality chocolate, it's the aesthetic aspect. if you want quality, "real" chocolate, go to the store and buy a 100g bar of premium chocolate.

to me it's like saying "oh, the ender 3 is disappointing because it can't print PEEK, " because yes, engineering plastics are gonna have a bad time on an ender 3, but no one is using an ender 3 to print critical components that need to be made out of engineering plastics.

[BVD]

I would absolutely eat 3D printed chocolate. After all, what is a Hershey Kiss, but a nozzle purge? 😀

[MrSersmax]

I absolutely love this video.
Just a little feedback from my side as you sometimes criticise yourself in the meltzone podcast:
Usually it gets useless to show prints with new printers as they are all the same. But with this one I think you could have shown more tries and prints to see

[TechnologistAtWork]

Those are nice for cake and pastry shops where you can request a custom art or a design and they'll print it. It's not even pricey for that purpose so it's a nice machine to show off on the front counter to attract customers.

I wouldn't say it's a machine to use at home unless you're crazy and have disposable income.

Overall, pretty neat device compared to others.

[nathankennedy]

aw hell nah, now I gotta worry about the infill of my chocolate

[MMuraseofSandvich]

Yeah, I kinda figured that considering the really complicated nature of chocolate's solidification and crystals, they would opt for a more consistent and predictable chocolate-flavored substance.

Those who want the real McCoy should probably make molds using a traditional FFF printer and a vacuum forming machine with PETG (acetate?) sheets. Or make molds the old fashioned way with the vacuum-former.

[thomaswiley]

In the US we call Fettglasur, "Compound chocolate" and it's more palm kernel oil. You can get this at craft stores. The downside is that you can taste the difference and the finished product is a bit waxy in shine.

[ZakLeek]

I have never tried 3D printed chocolate before, but the patterns and decoration you can make look really cool and would give any pastry treat a really unique touch. I have tried 3D printed sweets before though, you can get hard sugar ones and also chewy, jelly ones which are really nice; do you think you will ever review some of those printers? Thanks for the review Tom! 💜🧡

[kokodin]

dark chocolate has much higher melting temperature than the white one, like 60 while white be around 40, this might be the reason all choco sticks are "not real chocolate" for consistency, otherwize you would have to pick different printing profile for each color

[kurtnelle]

yes, I would. Assuming the printer was made with food-grade components.

[licensetodrive]

The last time I saw food being extruded was with a 3mm nozzle...
"How to turn Subway Sandwich into a Smoothie with 150 ton Hydraulic Press?"

[TheMidnightSmith]

It's an interesting concept, but WOW! $800 is to high. There are people putting $100 plunger style extruders on ender 3 machines. Why no cooling on this? Thanks for checking this out for us Tom!

[freescape]

It would be very interesting to see something like this with larger refills and a belt bed, so it can drop part after part for a larger scale application, but considering I haven't seen their more professional printers, maybe it's better to look at this as a low output trial version for a small bakery.

[keithyinger]

That could definitely be a useful gadget. I would highly recommend the developing company add a resume function though. I realize there's not very much product there, but it still seems wasteful to have to toss out 12 to 15% remaining material if your print takes 20%. Do that 5 times and you've just tossed out an entire rolls worth. Not to mention they could really increase the amount of things that people could print if they could use more than 100% of the material, by pausing when it's empty, adding another "sausage" and resuming.