Collection: Recommended Chocolate

Chocolate Brand & Temperature Adjustment

Parameters Table

Chocolate brand

Chocolate model

Preheating time

Preheating temperature

Printing temperature

DOVE

PROMISES DARK CHOCOLATE

30min

36℃ | 36℃

32℃ | 32℃

 

CALLEBAUT

CALLEBAUT-70-30-38 70.5%

30min

35℃ | 35℃

34℃ | 34℃

CALLEBAUT-811 54.5%

30min

35℃ | 35℃

34℃ | 34℃

 

HERSHEY'S

SPECIAL DARK MILDLY SWEET CHOCOLATE

30min

35℃ | 35℃

34℃ | 34℃

MILK CHOCOLATE

30min

35℃ | 35℃

34℃ | 34℃

 

 

GHIRARDELLI

INTENSE DARK 60% CACAO

30min

35℃ | 35℃

33℃ | 34℃

INTENSE DARK 72% CACAO

30min

35℃ | 35℃

33℃ | 34℃

INTENSE DARK 86% CACAO

30min

35℃ | 35℃

32℃ | 32℃

MILK CHOCOLATE SQUARES

30min

36℃ | 36℃

37℃ | 38℃

* The above parameters are for reference only. Please check the official website for details.

*The data provided in the Preheating temperature and Printing temperature columns, theformer being the Sidewall  and the latter being the Bottom Temp. Printing temperature may vary depending on the ambient temperature. Please pre-extrude after reaching sufficient preheating time. 

If the chocolate is too thin, adjust the temperature downwards. If the chocolate is difficult to flow out, adjust the temperature upwards.