In fact, if you lay down a new layer of melted chocolate on an underlying layer not yet solidified, this can deform the object you are printing.
The best result when printing chocolate objects is obtained by cooling quickly the deposited layers, by means of a jet of cold air here is the device that allows you to do so.Īside from maintaining the chocolate temperature below the specific threshold (necessary to keep the tempering), to get fast and not deformed prints we must face the cooling time problem.
