Possibilities and limitations of 3D-Printing chocolate

by Benedikt Daschner, chocolate³

In this presentation you will have the chance to take a closer look at chocolate printing. Starting withe the idea behind it you will be presented with the answer to the following questions: What’s currently possible? How did we get there? Where will this be going? What makes our approach different? Why is chocolate the “perfect” media for food printing?

Program: https://agrifoodinnovationevent.com/program/

Interview

What drives you?
The chance to challenge todays chocolate manufacturing process and the opportunity to combine both of my interests (chocolate and technology) into one project.

Why should the delegate attend your presentation?
Because they will be presented with a completely different point of view on the topic of 3D food printing. This time the project is not driven by some lab or tech company but a craftsman.

What emerging technologies/trends do you see as having the greatest potential in the short and long run?
In my opinion none of todays trend will be the solution as they are now. If we think it through the whole potential will be unleashed as soon as all our individual developments will be somehow combined. But the question is: are we ready for it?

What kind of impact do you expect them to have?
Todays trends will definitely change tomorrows possibilities! But as food printing is still in such an early stage I don’t know where this will be going. I personally hope, we will still be cooking in the future (at least when we want to)

What are the barriers that might stand in the way?
In the first place it’s going to be the customer! With so many new things coming up they want to be informed more and more! On the other hand it’s going to be usability and availability, that make the difference.

“Special Quote”
“Chocolate doesn’t ask silly questions, chocolate understands!”

About Benedikt Daschner

Even though I started studying physics, I quickly realized the way of a craftsmen was going to be my choice of way. After training and working as a pastry chef I soon kept challenging todays standards and found my passion for chocolate. But something was missing. I wanted to work with technology as well and therefore started working on my idea of printing chocolate. Soon I realized “this is it” and kept working where both of my passions could be combined.

About chocolate³ – Benedikt Daschner

Founded in 2018 chocolate³ is all about 3D printing chocolate! Even though it started as a printing service for pastry chefs by now everything changed and we also do events, offer merchandising products and currently plan on selling the printer as well. It’s our goal to offer high quality products tailored to your individual needs in a way never seen before. Even if we have a plan for the future, we know this might change soon and will be adapting to new needs, trends and possibilities. We just started!

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