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3D Printed Chocolate Moulds - Easter Edition

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Yes, to me, it's Moulds not Molds ;)
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#3DPrinting #Easter #Chocolate
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Опубликовано:

6 сен 2024

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Комментарии : 62

@wesselsi3791 Год назад

i know its an old vid but u can use a food thermometer with the chocolate and keep it under 90f to keep the chocolate shiny and snappy

@Astroprint3D 5 лет назад

Those turned out great! This video might encourage entrepreneurs to start their own custom chocolate mold business🤔

@agepbiz 5 лет назад

Nice video, the chocolates looks very good! I have experimented with 3d printing and chocolate myself but I ended up vacuum forming the prints to make the molds

@lizamarks6874 3 года назад

Me too, I made a diy vacuum former for my chocolate molds with things I had around the house. The silicone method is more time consuming and expensive especially if you already have a vacuum former.

@Alex-kr7zr 9 месяцев назад

A vibrator could help to get rid of the air bubbles. Ideally, a vibration plate. So maybe a vibrator mounted to a table with the molds sitting on them. So ended up using ~100g of silicone per mold? That's ~3€ of silicone, doesn't sound too bad. The only way to improve that would be to make an even more form fitting cast, but then the molding will get more difficult.

@vejl 5 лет назад

Pressurechaimber is better because it will make the bubbles smaller. Vacuum will sometimes make too many bubbles and fill the vacuum chaimber with silicone or epoxy. You can use a steam cooker for this.

@3dPrintCreator 5 лет назад

Happy Easter Joe. Last Valentines Day I made a vacuum forming machine to make my molds, but using silicone is also a great way of doing it. One tip for better chocolate quality. After you melt the chocolate au bain marrie, keep stirring it while adding chocolate rasp. This also melts, but now crystals are formed and the chocolate won't melt in your hands after you made your eggs.

@Anonymouspock 5 лет назад

If you want to get better results with your chocolate (and make it less melty on your fingers), use the guide on chocolate tempering from Alex French Guy Cooking here on RU-vid.

@sandraotto3527 2 года назад

U could put it in a cake decorating bag or a ziplock and cut the corner off to squirt it in the molds

@avishaikruger4738 5 лет назад

This was my idea that I commented and I am so happy he did this. Thank you.

@RonFloyd 5 лет назад

Just what I need - another excuse to eat chocolate - LOL. Thanks Joe!

@prestonshuttlesworth3138 5 лет назад

you can use a palm sander or a drill, hold them on the side or on the bottom of your hold turn them on and they will vibrate most of the air bubbles out

@LucasHaither 5 лет назад

Fantastic idea! Great work! But chocolate needs to be tempering to be as nice as possible. Definitely trying this next Easter.

@Hannah-on9zw 4 года назад

Can't I just 3d print a mold and use cling fill inside the mold, so that the chocolate doesn't come in contact with the plastic?

@octimus2000 3 года назад

Hmm, seems like a good idea

@MitchN9660 5 лет назад

Watching those time lapses is just so cool. I plan on doing that with the other upgrades I plan on doing.

@LogicalWaste 5 лет назад

I did this for my Wife last year. Was a great project. now i make all her baking moulds.

@jamesfoley4254 5 лет назад

You can use rice instead of water to determine the volume of silicone that you need. That way you don't have to wait for the molds to dry.

@littlehills739 3 месяца назад

u can do the same with full things just make a snake out of Plasticine and make got 1/2 up the model from base floor

@DMonZ1988 5 лет назад

very clever idea with the water! they turned out really well. nice work joe!

@X-JAKA7 4 года назад

I noticed that carmel could go in the eggs to make Cadbury eggs, why did he not do that?

@MicheleHjorleifsson 5 лет назад

next time you have to do a mold try the high pour method.. you pour from a height (say 1/2 m) slowly the air bubbles tend to come out in the pour... i think i learned this from punished props.

@ImaginationToForm 5 лет назад

Cool Joe and tasty :) Punished Props Academy has shown a method to lessen air bubbles by pouring the material from a distance. That way the stream of material is small enough not to allow many bubbles in the first place. My Mom has been wanting me to help her make a mold for cakes after reading about Dinara Kasko who has made some interesting molds.

@4sfactor555 2 года назад

Thank you, this will be my next project🌟....subscribed

@Redemptioner1 5 лет назад

Great idea, two things though; - Why did you print the box separate to the mold design? - If you use chocolate made for molding you will find you can paint the chocolate on nice and easy with a paint brush

@TKs3DPrints 5 лет назад

you could make a vibration table to remove the air bubbles. but a vacuum is best. :) i never got to get my easter egg model done in time again. :)

@goodyKoeln 5 лет назад

Happy „eat your own body weight“ weekend. Good video, bad timing. No time left to buy the silicon and have everything ready for easter. :-/

@chemistclips 5 лет назад

Moai, not only a fun shape, but found on *Easter* Island!

@Michael-gt2df 3 года назад

Why bothering in make mould for silicone, instead why not to print a mould like ice cubes of plastic? you can put directly the chocolate.

@zimmy1958 5 лет назад

A sweet video Joe. Happy Easter to you and your family.

@abeltan2168 4 года назад

What happens if u 3d print your own mold?

@RisenHentaiDemon 5 лет назад

besides a Pressure pot being better for bubbles than a vac chamber, why didn't you just put your egg 1/2s in the box then print them? no need for glue

@Silver-nm2if Год назад

What filament did you used for 3d printing?

@marcushanke540 5 лет назад

Happy Easter, Joe!

@jakefromstatefarm8545 5 лет назад

I would wind up eating all the chocolate before it ever sees the mold.

@3DMakerNoob 5 лет назад

If you only knew how many chocolates have been sacrificed in the making of this video ;)

@Cookateria 3 года назад

What type of filament did you used? I see how easy you are breaking the box after the mold is dry. Is it PLA or TPU?

@viniciuscarneiro650 5 лет назад

Well done!

@roysnidow3756 5 лет назад

Joe, future project: a small vacuum chamber?

@jasonvoorhees9585 5 лет назад

Actually really cool video! 1meelion x better than taco bell sauce thrower

@drewbottorff 5 лет назад

Again another good video!!!

@thomasbauer5663 5 лет назад

Happy Easter *:-)*

@myplasticgarden3720 5 лет назад

Nozzles are usually made of brass which contains lead. Did you use a food safe nozzle or do you think the amount of lead in the nozzle is ok?

@W.Keeling 5 лет назад

Slow down Joe, I'm only half way though printing the rotating lithophane 😉

@Partykardi 5 лет назад

Instead of smacking against the table to get air out, how about You next build being some sort of shaker table?

@rokkr 5 лет назад

Awesome work! I was talking about this and the need of the vacuum chamber the other day with someone online but even without one the results are awesome. Just one question, is it safe to use any silicone for sometime edible? Or should I look for something in specific?

@deeareus9886 5 лет назад

delicious video :-O )

@mr.doityourself 5 лет назад

Nice 👍

@partsdave8943 5 лет назад

Poor Moai. Such a short life...... :)

@janwiersma1449 5 лет назад

Bye Bye Moai!

@DjDiffrnt 5 лет назад

Combine this with Alex's videos on chocolate tempering: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3-EKcYqKEec.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE---KcoWb8ZD4.html

@josephpackowski8444 5 лет назад

You could of just used the mold feature in Cura

@3DMakerNoob 5 лет назад

That would do the opposite of what I need as the mould has to be made of silicone not plastic

@janwiersma1449 5 лет назад

Bye Bye Moai!

@jimjh2671 5 лет назад

Happy Easter Joe! M

@newperspective5918 5 лет назад

Does not temper the chocolate and lets the bowl touch both the water and the pan bottom. Chris Morocco would like to know your location.

@3DMakerNoob 5 лет назад

I wouldn’t have a clue who he/she is, I’m not a pastry chef, I just make the moulds ;)

@newperspective5918 5 лет назад

@@3DMakerNoob It's a joke on the Bon Appetit channel where one of their chefs, Cris Morocco, keeps on insisting to temper the chocolate to another of their chefs, who wants to avoid it. I think it is in the Pastry chef recreates ferro roche episode.

@3DMakerNoob 5 лет назад

To be fair, so many people mentioned tempering chocolate that now I’ll have to try it hehe