Material characterisation and process development for chocolate additive layer manufacturing

This paper describes the development of a novel fabrication method known as chocolate additive layer manufacture (ChocALM). The system has been developed for the layer-bylayer manufacture of creative and personalised three dimensional (3D) chocolate products. This study investigates the material and property behaviour of a commercial chocolate. Deposition experiments have been carried using the newly developed ChocALM system to illustrate the effects of the deposition parameters on the geometrical accuracy and dimension of the deposited chocolates. The results revealed that process parameters such as extrusion rate, nozzle velocity and nozzle height are critical for successful deposition of chocolate and the optimisation of these parameters enables the ChocALM system to create 3D chocolates with appropriate quality.