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Product Information

Mainly a chocolate 3D printer, the FoodBot S2 can also print biscuit, jam and toffee. You will immediately notice the marvelous design; the futuristic, sci-fi build and colors will really bring your kitchen into the 22nd century.

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Once I used this amazing chocolate in one of my classes I was hooked! I now exclusively use Hot Handsbecause it's sooooo smooth, super firm and great for sculpting and if you have hot hands (like me) even better. If you're a member of my online school Sugar Geek Show then you get an exclusive discount as well. How to fix crumbly modeling chocolate I prefer to use this yellow clay tool, fondly named my magic tool, for smoothing out chocolate. Keeps my fingers from getting messy and my hands from making the chocolate too hot. What the difference between modeling chocolate and fondant? Ok so truth be told, I haven't made my own modeling chocolate in years! Not since my friend Nathalie invented this amazing modeling chocolate called Hot Hands. You might have guessed, it's specially formulated to resist the heat of your hands. She's based in San Diego CA so she knows hot!It’s hygienic — the food filament never actually touches the printer — and easy to clean as you only need to clean the nozzle. Overall, it’s a fun and relatively cheap chocolate 3D printer to print your favorite creations with. WiiBoox Sweetin Chocolate Printer High-quality, machine-tempered chocolate is recommended – a great excuse to go out and buy some delicious Belgian chocolate! In fact, Belgian chocolate contains high levels of cocoa and works well with chocolate 3D printers. A specialist chocolate 3D printer with a larger maximum print size and slightly more comfortable at higher speeds, the Mmuse touchscreen chocolate 3D printer is perfect if you’ve got the budget. A premium machine, it is not sold as a chocolate 3D printer, but a chocolate-making experience. It’s designed with simplicity in mind, but that doesn’t make it any less effective. You can 3D print chocolate models via USB, SD card, or by WiFi using your phone or laptop. Additionally, the Mmuse chocolate 3D printer’s “intelligent temperature control technology” keeps a very closely regulated temperature to ensure chocolate is extruded at the perfect consistency — neither too liquid that it loses shape, nor too solid that it struggles to extrude properly. Once it's mostly firmed up but still flexible, you can then knead it until it's smooth. I usually let it set for even longer to firm up before using.

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As with the FoodBot S2, the 100 micron accuracy is fine for all but the most minuscule details. It prints with a 0.6mm nozzle, and comes with its own slicer, though you can use other slicers with it if you prefer. Some owners have recommended leaving the chocolate prints to stand for around 10 mins after printing before trying to remove them, giving the chocolate extra time to cool and solidify. Modeling chocolate is super versatile and used for a lot of things in the cake decorating industry. I personally use it a lot for sculpting realistic faces because it works very much like clay. You can build it up, smooth out the seams and it holds details really well. After the face is sculpted I can then add the face to a bust cake. Most of my modeling chocolate ends up skin colored. To make skin color I like the ivory food color from americolor. Sometimes I add in some warm brown if I want the skin to be a bit darker. Of course the color combination it up to your preference. This is the modeling chocolate recipe I have been using for years. It's very dependable and easy to make because of the candy melts. Candy melts are basically fool-proof chocolate. You don't need to temper them and they are easy to work with. Believe it or not there is no special food coloring required to color modeling chocolate. Modeling chocolate already has liquid in it (corn syrup) so adding more won't hurt. I like to use artisan accents food coloring because it is highly concentrated or you can use regular gel food colors like americolor.You always have to knead your modeling chocolate before you use it. Knead about 1 cup at a time. It's easier that way. I put mine in the microwave for no more than 10 seconds just to warm it a bit. Especially on a hot day. At first, it's really crumbly and dry. Just keep smashing it together with your hands, work out any lumps with your fingers. This depends on the maximum print area size, resolution and quality of print, cost of the chocolate filament materials, and a host of other factors.