{"id":2539,"date":"2012-04-09T15:47:30","date_gmt":"2012-04-09T22:47:30","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=2539"},"modified":"2022-10-24T13:05:16","modified_gmt":"2022-10-24T20:05:16","slug":"chocolate-3-d-printer","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/chocolate-news\/chocolate-3-d-printer\/","title":{"rendered":"Chocolate 3-D printer"},"content":{"rendered":"<p>Launched the day after Easter by Choc Edge Limited in the UK is the world\u2019s first 3-D chocolate printer. Instead of being limited to commercial molds or having custom molds made, you can use software to sketch your 3-D design, and the Choc Creator printer will reproduce your design in chocolate.<\/p>\n<p>Choc Edge is interested in having people \u201cco-creating\u201d their own chocolates with whoever has one of these machines. As such, the machine doesn\u2019t seem intended for mass production. It makes chocolates one at a time using a syringe-like apparatus that pumps a thin even stream of chocolate and creates the bonbons in layers.<\/p>\n<p>From the videos on their website, it looks like a slow process.<\/p>\n<p>According to Tecca, Choc Creator Version 1 is available for purchase: $4,600 plus shipping from the UK.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What&#8217;s dark and white and melting all over?<\/p>\n","protected":false},"author":1,"featured_media":2544,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[556,570,289,571,288],"class_list":["post-2539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-news","tag-bonbon","tag-chocolate-printer","tag-dyi","tag-mold","tag-technology"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/2539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=2539"}],"version-history":[{"count":2,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/2539\/revisions"}],"predecessor-version":[{"id":35848,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/2539\/revisions\/35848"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/2544"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=2539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=2539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=2539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}