3D printing of chocolate desserts launched in Singapore

Scientists from Singapore University of Technology and Design have developed a special composition for 3D-printing chocolate desserts at room temperature.

It is not the first time 3D printers are used to make desserts with chocolate, but the printing process in this case is carried out by extruding the molten chocolate mass, for which the composition must be heated to 31–36 degrees. Although this process is relatively simple, it requires maintaining a high temperature and precise control over it.

Cold extrusion is simpler, but this method requires fluid and viscous compositions, for which it is necessary to add components to chocolate that change its characteristics. It was possible to find suitable combinations working at room temperature only now. Singaporean scientists used commercially available chocolate products by mixing various pastes and syrups with 10-15% cocoa powder. The final composition called Ci3DP (Chocolate-based ink 3D-Printing) turned out to be pasty: in various versions, its dynamic viscosity ranged from 100 to 10,000 Pa * s.

A material with such rheological properties is suitable for cold extrusion at room temperature. Desserts of the most complex forms were printed from it, including those with hard and soft layers, as well as with liquid filling. In the future, a similar method may find application for 3D printing of other dishes from various temperature-sensitive components.