WEBVTT

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so what'd you do today at work honey i did something it involved white goo in

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my mouth what do you get when you combine a 3d

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printer with a mini fridge and some confectionary know-how i'll tell you

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what you get the coco press a chocolate

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3d printer that may just be the most delicious thing that we have ever

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reviewed and also one of the most challenging because even under ideal

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conditions chocolate is not easy to work

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with and extruding it through a tiny nozzle

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without clogging or other issues not exactly ideal conditions but the good

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news is we learned a lot and we had a ton of fun using it and eating our

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mistakes

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damn that is good okay all right i'll put this down for now 3d printing it's

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already no walk in the park and that's with plastics one wrong parameter and

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you're left with a failed print and a bird's nest of goo which is probably the

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biggest advantage of the coco press because with this success or failure

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they both taste equally sweet but the road to getting our hands on our

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first chocolate printer hasn't been easy the first coco press that got sent to us

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got absolutely demolished in shipping and while the replacement machine here

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came in much better shape it did still get slightly borked in

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transport so i got to put that right out front our experience isn't the complete

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picture but we'll give you a bit more detail on that later first let's talk

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about the who and maybe more importantly the why

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the creator of the coco press evan weinstein started printing with edible

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materials in 2014 by modifying a plastic

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3d printer with a custom syringe extruder and a bunch of supporting mods

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to deal with the difficult thermal control problems that chocolate presents

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early versions of the printer used air pressure over a syringe of melted

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chocolate which was then cooled by a sub-ambient water cooling loop with a

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peltier element that is so cool and not that different from the water-cooled

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chair video that we did a while ago b1 wasn't the end however and the coco

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press eventually became his capstone project at penn state u with some help

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from the pennovation center a startup incubator that's attached to the school

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and a small team of materials scientists and maker nerds he eventually created

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what stands before us today version four ish now colin's been hands-on with the

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coco press for about a week now and as you can see

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some of our results are good but others well

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we have ones that look quite literally like but we're still really bullish on the

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device so let's take a closer look at it it comes with presets for the different

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kinds of chocolate that you might want to use and you dial them in up here with

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this touchscreen panel you can load a full-size sd card into the right up here

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with your print files and if we open up the double pane glass door

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we wait we put this stuff in here

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lttstore.com right

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we find a very unusual print chamber for starters notice the wall to wall to

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ceiling to floor stainless steel and complete lack of exposed fasteners this

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is to facilitate cleaning for food safety cool right almost as cool

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actually not even close as the star of the show the extruder where this differs

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from the plastic filament fed machines that we use frequently is under the

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cover here we've got a stepper motor hooked up to a syringe with this

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stainless steel chamber wrapped in heating pads inside that chamber you

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place these pre-tempered and shaped chocolate slugs like so with the inner

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cylinder locking into the head on these two locking lugs there are two heater

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zones one for the body and one for the nozzle one cool note here is that

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there's nothing proprietary about the refills you could put in icing cheese

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whiz your own chocolate whatever you want but for the purposes of this video

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and limiting our variables we'll be sticking to the included pre-tempered

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chocolate which really is delicious by the way

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now that takes care of the cnc chocolate

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dispensing but as for moving it around that's done with

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a core xy motion system corex y is just a fancy way of laying out your motors

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and belts that gives a few performance improvements over traditional cartesian

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machines in traditional cartesian machines one motor is coupled directly

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to one axis of movement but core xy is a

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fancier way of laying out your motors and belts that gives a few performance

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improvements so in core xy the two motors both work together to produce

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motion in just one axis so if we were to

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pull on just one belt which you can see

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it actually moves diagonally but get

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this if we pull on both belts

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let's see if i can get in here there you go oh

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we can just move along the y-axis

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as for the z-axis it's more traditional it rides on two rails with a screw

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that's hidden behind this stainless panel at the back or

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well it's supposed to unfortunately our best guess is that the parts kit that

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was stored inside the printer during shipping managed to crack one of the

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bearing mounts in transit replacing it would have required an

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almost complete disassembly and reassembly of the printer so instead we

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pried back the sheet metal and epoxied the ever-loving bejesus out of it since

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then it's held up fine thanks to the auto bed leveling grid but we do treat

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it gingerly anyway just to be safe now since the version that we showed you in

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our earlier footage cocopress has ditched the refrigerated airstream and

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instead uses a patent-pending vapor compression refrigeration system to keep

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the entire build chamber at just the right temperature and when i say just

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the right temperature i mean exactly the difference between chocolate

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flowing too quickly and it freezing inside the nozzle causing a jam is just

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a few tenths of a degree celsius and the

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thermal problem then is thus if you overheat the chocolate or heat it up too

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fast you ruin the temper or the crystal structure within the chocolate and

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that's really important because maintaining that is what gives chocolate

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a nice surface finish and a crisp

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snap when it's broken overheating can also cause the cocoa fats to separate

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and create bloom or pockets of fat on the surface of the chocolate they're not

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harmful but they're not exactly appetizing on the other hand if it's too

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cold well

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it's not gonna flow right and the same goes for the atmosphere

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that it's being printed in too hot the chocolate won't solidify too cold and

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it'll freeze as it's coming out the end of the nozzle now after our first few

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test prints it was pretty clear that something wasn't working as intended and

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after solving the aforementioned build platform issues we hit an even bigger

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snag the compressor for the chamber refrigeration system is not working as

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intended it caused temperature spikes that turn our prints into gooey messes

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like this one it still tastes good but

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it wasn't exactly the best way for us to show off the unit's capabilities so they

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happily addressed it with a custom firmware that your working unit won't

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need and finally we were off to the races or so we thought chocolate

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printing is i can't mince words here really hard

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so colin spent days fudging the temperature up and down a tenth of a

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degree haha pun intended by the way then waiting half an hour for those changes

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to propagate to the rest of the chocolate and then testing and retesting

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and then we'd get a good print and then everything would go out the window again

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and the road was long and delicious but

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very frustrating both our milk and dark chocolate proved

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to be unreliable due to the handicapped state of our cocoa press

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white chocolate however can be printed at 18 to 20 degrees and

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actually turned out pretty well but i'll let the results speak for themselves

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this is pretty impressive yeah there's still some errors

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but like little errors so this was done in vase mode so one of the problems we

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had was the stepper driver for the z-axis was

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skipping or adding some steps and you could see you know things got elongated

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so by by just having it rise slowly in a spiral we kind of mitigated that and you

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can see where there's feed issues where there's you know a pocket the chocolate

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wasn't homogeneous and we ended up with little failures but the rest of the

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print went pretty good pretty good and even in milk chocolate as long as we

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didn't go too high like yeah as long as you stayed low that's a very

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recognizable LTT logo that's freaking

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cool although i do have to say colin some of these i'm not convinced that you

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ever 3d printed at all it looks like all you ever did was turn a phallus into

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another phallus you're not wrong it's not very transformative

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yeah and so i have a couple samples here we can um so these are texture samples

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so if you these are actually literally just infill from a 3d printing slicer

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you just have zero top layers and you can generate infill for shapes

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oh that's interesting and then you take one that's like

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more completely filled the taste is so much stronger on the one

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with less air pockets even though to like my monkey brain my mouth is just

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full of chocolate in both cases and that's something you can't get any other

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way right you can create these inner structures that you have different feels

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and you're adding a new dimension to the to the chocolate to the food like the

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white chocolate in general for me which isn't chocolate by the way white chocolate chocolate's a big scam uh

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white chocolate is not my favorite it's way too sweet for me but what i found

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was with the really big air pockets it's actually palatable it mellows out yeah i

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mean i am more of a dark chocolate boy

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these days those dick butts are dark chocolate and they came out okay

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it was just a little difficult to extrude right because we can't get the

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temperature low enough besides the frustration it was really

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fun it still did manage some overhangs and stuff so this is just a matter of it

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needs to be working properly yeah like look at the pillars like you're printing

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in chocolate it's horrible but for what it is like we had an issue with the den

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with that in mind like come on it's a chocolate freaking boat and now

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for the question you've all been waiting for who makes tastier chips

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Intel or AMD see that david they're intelligent chips

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team blue not bad mmm tune red

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i do like the taste of the core because it got what's of course

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eat a dick but

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it's surprisingly fast like obviously it's nothing like a filament printer

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well i think the big thing to note is like the nozzle is 0.8 millimeters which

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is double the size of what we have on the process so our layer height is like

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half a millimeter so it prints really fast like each of the chips i think is

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11 minutes just makes you salivate just watching it now as far as we know this

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is the first coco press to make it out into the wild and

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it's pretty clear that the team there does have some challenges to solve

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particularly around shipping but aside from that one the build quality ease of

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use and the design itself are freaking awesome i mean it's a 3d printer in a

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fridge and while at the end of the day we weren't able to get reliable prints

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that were taller than say a centimeter the bones are all here and they're

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really good the extruder which is by far the hardest part is excellent and

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reliable and the motion system is beautiful and works exactly as intended

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now at ten thousand us dollars it won't be

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making its way into the average maker's home lab anytime soon but once the

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wrinkles are ironed out i could see cake makers or other confectioners making an

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absolute killing with custom toppers

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fancy chocolate bars and that sort of thing once the wrinkles are worked out

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linked below well that's it that's all we've got for you on this treat

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of a printer if you're into this sort of makery kind of stuff get subscribed

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