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.