Possibilities and limitations of 3D-Printing chocolate

Benedikt Daschner

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/

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