Just received mine! Thank you for the info and quick tutorial and tips! Betting on the chocolate cooling a bit too much. Wondering how to print in other colors since the White Chocolate may contain the palm oil. Also going to try and print mashed potatoes into tuiles, like your honey comb turned out and fill with different toppings
I feel like it would be difficult to do that while maintaining the correct temperature. It may also alter the composition of the chocolate, so no, I don’t think a vacuum chamber would give you Abby advantage over heat soaking.
Hi, Ive been trying to get my wiiboox working for months now, and have been comming back to your video multiple times. I seem to always get under extrusion, and the extrudor motor clicking as if the nozzle is clogged. Do you have any idea on how to solve this?
I think it all boils down to the quality of the chocolate you are using. Preparation is also very important. Especially the step where you soak the syringes in the hot water for a period of time. Sorry it has been a long time since I made the video and I don’t remember all the details. It took me a LOT of trial and error to get the results on the video. Some chocolates turned out great, others not so much. I can’t remember which chocolate printed the best but I think I covered it in my video.
From what I could see it looks like the printed chocolate sets too slowly for more layers to be built on top without collapsing, I wonder if it would help to cool down the printed chocolate quicker with a fan, or maybe add pauses between layers to allow more time for the chocolate to set, when you're printing more complex 3D shapes with overhangs?
I thought about the cooling, but the nozzle temperature has to be super stable for the printer to work properly. The pause between layers idea might be worth trying out though.
@@SouthpawWorkshop this definitely looks like something I'd wanna try printing with! Unfortunately it seems to be all sold out on Amazon, would you know if there's anywhere else I could get one?
Love your video which is Really helpful. I recently purchased LuckyBot ONE Food 3D Printer and still have not succeed producing an acceptable print. The problem I face is that I cannot get the printer to extrude chocolate in smooth manner - continues flow. Any ideas?
Chocolate brand mattered them most for me. I had the most success with Hershey’s chocolate, but that is in the USA. If you are in another part of the world, your Hershey’s chocolate is likely a different formula. I got decent results with lots of trial and error, but be warned it is a lot of work.
LuckyBot extruder supports the 3D printing of various ingredients like chocolate, peanut butter, cream, cheese, fruit Jam, mashed potato, and salad dressing, allowing you to make more creativities. Chocolate excels when it comes to 3d food printing.😊
The ideal printing room temperature would be 15~24 degree. The chocolate is hard to shape if it's too hot. Need to cool down with air conditioner or just place some ice packs near your printed models. 😀
Great review! I really appreciate how thoroughly you test LuckyBot food printer extruder. You video is awesome. 💖
Just received mine! Thank you for the info and quick tutorial and tips! Betting on the chocolate cooling a bit too much. Wondering how to print in other colors since the White Chocolate may contain the palm oil. Also going to try and print mashed potatoes into tuiles, like your honey comb turned out and fill with different toppings
Thanks for this! Super useful.
6:16 - Do you think removing all air in a vacuum chamber would be better?
I feel like it would be difficult to do that while maintaining the correct temperature. It may also alter the composition of the chocolate, so no, I don’t think a vacuum chamber would give you Abby advantage over heat soaking.
awesome video easy to understand and informative thank you much
Hi, Ive been trying to get my wiiboox working for months now, and have been comming back to your video multiple times. I seem to always get under extrusion, and the extrudor motor clicking as if the nozzle is clogged. Do you have any idea on how to solve this?
I think it all boils down to the quality of the chocolate you are using. Preparation is also very important. Especially the step where you soak the syringes in the hot water for a period of time. Sorry it has been a long time since I made the video and I don’t remember all the details. It took me a LOT of trial and error to get the results on the video. Some chocolates turned out great, others not so much. I can’t remember which chocolate printed the best but I think I covered it in my video.
*So cool! 😻*
From what I could see it looks like the printed chocolate sets too slowly for more layers to be built on top without collapsing, I wonder if it would help to cool down the printed chocolate quicker with a fan, or maybe add pauses between layers to allow more time for the chocolate to set, when you're printing more complex 3D shapes with overhangs?
I thought about the cooling, but the nozzle temperature has to be super stable for the printer to work properly. The pause between layers idea might be worth trying out though.
@@SouthpawWorkshop this definitely looks like something I'd wanna try printing with! Unfortunately it seems to be all sold out on Amazon, would you know if there's anywhere else I could get one?
I think Amazon is their only distributor. I would suggest keeping an eye on it as they restock pretty regularly.
Thanks for the great video! Is it possible to change the temperature of the baking sheet? If so, how can it be changed?
Nicely thorough review video! I am curious to see if this can print some form of cookie dough/batter for cookies that can be baked after printing?
The nozzle is very small. Not sure it could accommodate dough or batter.
Love your video which is Really helpful. I recently purchased LuckyBot ONE Food 3D Printer and still have not succeed producing an acceptable print. The problem I face is that I cannot get the printer to extrude chocolate in smooth manner - continues flow. Any ideas?
Chocolate brand mattered them most for me. I had the most success with Hershey’s chocolate, but that is in the USA. If you are in another part of the world, your Hershey’s chocolate is likely a different formula. I got decent results with lots of trial and error, but be warned it is a lot of work.
Why would you use infill with chocolate though? Why not print it solid with 100% infill?
I award the 2:55 comment on assembly, First Place!
Lol thanks. The whole 3D printing hobby is built around trying to interpret poorly translated instructions
Outstanding video! Is It only for chocolate?
The promo material shows it being used for frosting and jellies as well, but those appear to be more 2D applications, so flat designs.
LuckyBot extruder supports the 3D printing of various ingredients like chocolate, peanut butter, cream, cheese, fruit Jam, mashed potato, and salad dressing, allowing you to make more creativities. Chocolate excels when it comes to 3d food printing.😊
Your 10% off coupon doesn't work!
On muy country the temperature Is: 25-32° can it be a problem? Or i need a air conditiner
The ideal printing room temperature would be 15~24 degree. The chocolate is hard to shape if it's too hot. Need to cool down with air conditioner or just place some ice packs near your printed models. 😀
Eat your failures
-thomas lightle