Printer cartridge with chocolate mass, especially for 3D printing of finished chocolate products

Abstract

One ink cartridge (100), containing a) an exterior wall (101), and b) a chocolate mass (103), wherein the outer wall (101) at least partially surrounds an interior space (102), wherein the interior space (102) contains the chocolate mass (103), wherein the chocolate mass (103) contains a total fat content, wherein the total fat content contains one or more fatty acid residues, each a. without double bond, and b. containing a number of C atoms per fatty acid residue in the range of 12 to 24, in total to a proportion in the range of 40 to 75 wt%, based on the total fat content.

Description

[0001] The present invention relates to a printer cartridge comprising a) an exterior wall, and b) a chocolate mass, where the outer wall at least partially surrounds an interior space, wherein the interior space the chocolate mass includes, wherein the chocolate mass includes a total fat content, wherein the total fat content includes one or more fatty acid residues, each a. without double bond, and b. comprising a number of carbon atoms per fatty acid residue in the range of 12 to 24, in a total proportion in the range of 40 to 75% by weight, based on the total fat content. The invention further relates to a method comprising forming a chocolate mass; a 3D printer; a chocolate product produced by the aforementioned method or with the aforementioned 3D printer; a chocolate product; the use of a 3D printer for printing a chocolate mass; the use of a container for 3D printing chocolate; and the use of a chocolate mass for 3D printing chocolate.

[0002] Several methods for shaping chocolate mass into chocolate products have long been known in the prior art. These conventional methods typically involve pouring a liquid chocolate mass into a negative mold. One such conventional method is called single-tapping. Here, a liquid chocolate mass is poured into preheated molds. After the chocolate mass has cooled and solidified in the molds, it can be removed. The aforementioned prior art shaping methods have numerous disadvantages. For example, a negative mold is required for each shape of chocolate product to be produced. This mold must be elaborately designed, manufactured, cleaned, and stored. Furthermore, such mold-based chocolate production is complex and is therefore typically carried out by professional manufacturers, not by the end consumer.

[0003] In contrast, 3D printing of chocolate, which is generally known in the prior art, offers numerous advantages. For example, it eliminates the need for a mold, simplifying the molding process and allowing for greater flexibility in the variety of shapes produced for the chocolate product. Initial chocolate 3D printers that can be operated by the end customer are already known in the prior art. However, these known 3D printers and the corresponding 3D printing processes still have room for improvement. For instance, the 3D printers known in the prior art require a relatively long time to print a chocolate product. Furthermore, the 3D printing of chocolate in the prior art often involves a rather complex process. This often also leads to relatively high energy consumption in these prior art chocolate 3D printers.

[0004] Furthermore, DE 10 2015 011 012 A1 discloses a prior art dosing container for mixtures of food and liquids, a dosing device for mixtures of food and liquids and a method for dosing mixtures of food and liquids.

[0005] In general, an object of the present invention is to overcome, at least partially, a disadvantage arising from the prior art. A further object of the invention is to enable the 3D printing of a chocolate product, whereby the printed chocolate product is available to the user for consumption or storage more quickly. For this purpose, the aforementioned 3D printing process is preferably carried out more quickly. Alternatively, or additionally preferably, the aforementioned method can shorten the cooling process of the printed chocolate product. A further object of the invention is to enable the 3D printing of chocolate without actively cooling a chocolate mass or a printed chocolate product. Finally, it is an object of the invention to provide a simpler method for 3D printing chocolate.A further object of the invention is to enable 3D printing of chocolate that places less stringent technical demands on the 3D printer, particularly with regard to its precision. Another object of the invention is to enable 3D printing of chocolate that can be carried out with a simpler 3D printer. Furthermore, it is an object of the invention to enable 3D printing of chocolate that can be carried out with a 3D printer that consumes less power. A further object of the invention is to enable 3D printing of chocolate that is more flexible with regard to environmental conditions, such as temperature and humidity. This makes the aforementioned method particularly suitable for use outdoors, in retail settings, or in the food service industry.The aforementioned advantageous 3D printing preferably yields a chocolate product suitable for direct consumption by the end customer. Furthermore, this finished chocolate product preferably contains a proportion of stable beta-5 crystals. It is also an object of the invention to enable the aforementioned advantageous 3D printing of chocolate, at least with milk chocolate and white chocolate. To at least partially fulfill at least one of the aforementioned objects, the invention provides a printer cartridge, a 3D printer, and a method.

[0006] The independent claims contribute to at least partially fulfilling at least one of the aforementioned tasks. The dependent claims provide preferred embodiments that contribute to at least partially fulfilling at least one of the tasks.

[0007] An embodiment 1 of a printer cartridge, comprising a a) an exterior wall, and b) a chocolate mass, where the outer wall at least partially surrounds an interior space, wherein the interior space the chocolate mass includes, wherein the chocolate mass includes a total fat content, wherein the total fat content includes one or more fatty acid residues, each a. without double bond, and b. comprising one or more fatty acid residues, each without a double bond, comprising one or more fatty acid residues, each comprising one or more fatty acid residues, ...

[0008] In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 16 to 24, in a total proportion in the range of 30 to 70 wt.%, more preferably 35 to 65 wt.%, more preferably 40 to 60 wt.%, and most preferably 45 to 58 wt.%, based on the total fat content. In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 16 to 20, in a total proportion in the range of 30 to 70 wt.%, more preferably 35 to 65 wt.%, more preferably 40 to 60 wt.%, and most preferably 43 to 60 wt.%, based on the total fat content.In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of C atoms per fatty acid residue in the range of 16 to 18, in total to a proportion in the range of 30 to 70 wt.%, more preferably 35 to 65 wt.%, more preferably 40 to 60 wt.%, most preferably 43 to 60 wt.%, based on the total fat content.

[0009] A preferred printer cartridge is a 3D printer cartridge. This printer cartridge is preferably designed for insertion into a 3D printer. In this context, the outer wall is preferably at least partially designed as a positive mold of a negative mold formed by a receiving area of ​​the 3D printer. A preferred receiving area of ​​the 3D printer is a receiving chute. The printer cartridge is preferably designed such that, upon application of force, at least a portion of the chocolate mass is dispensed through an opening in the printer cartridge. A preferred opening is a nozzle. The force can preferably reduce the volume of the interior. For this purpose, the printer cartridge preferably includes a piston or a plunger, or both.In another embodiment, the ink cartridge is designed such that a piston not contained within the ink cartridge, but preferably contained within a 3D printer, can reduce the volume of the interior, causing at least some of the chocolate mass to be dispensed from an opening in the ink cartridge. In this case, the piston can be inserted into the interior and thus preferably make contact with the chocolate mass. In another embodiment, the piston does not extend into the interior but contacts the outer wall of the ink cartridge from the outside to reduce the interior volume. Other embodiments for reducing the interior volume are additionally or alternatively possible. A further preferred force application is the application of a vacuum.Preferably, the vacuum can be created via an opening in the outer wall of the printer cartridge, thereby dispensing at least a portion of the chocolate mass from the opening. In a preferred embodiment, the printer cartridge is designed as a closed container including a closure. The closure is designed such that it can be opened while maintaining an opening in the container. Furthermore, the closed container preferably includes a piston that is arranged and designed to act upon the chocolate mass, causing at least a portion of the chocolate mass to be dispensed from the opening.

[0010] In an embodiment 2 according to the invention, the printer cartridge is designed according to embodiment 1, wherein the total fat content includes one or more fatty acid residues with a number of C atoms per fatty acid residue in the range of 4 to 10 in total to a proportion of less than 5 wt.%, preferably less than 4 wt.%, more preferably less than 3 wt.%, in each case based on the total fat content.

[0011] In an embodiment 3 according to the invention, the printer cartridge is configured according to embodiment 1 or 2, wherein the total fat content includes one or more fatty acid residues with at least one double bond per fatty acid residue in a total proportion in the range of 20 to 60 wt.%, preferably 25 to 55 wt.%, more preferably 30 to 50 wt.%, in each case based on the total fat content. In a preferred embodiment, the total fat content includes one or more fatty acid residues with at least one double bond per fatty acid residue in a total proportion in the range of 30 to 45 wt.%, based on the total fat content. In a further preferred embodiment, the total fat content includes one or more fatty acid residues with at least one double bond per fatty acid residue in a total proportion in the range of 35 to 50 wt.%, based on the total fat content.Fatty acid residues with at least one double bond per fatty acid residue are also referred to as unsaturated.

[0012] In one embodiment 4 of the invention, the printer cartridge is configured according to one of the preceding embodiments, wherein the total fat content includes one or more fatty acid residues without double bonds in a total proportion in the range of 40 to 80 wt.%, preferably 45 to 75 wt.%, more preferably 50 to 70 wt.%, in each case based on the total fat content. In a preferred embodiment, the total fat content includes one or more fatty acid residues without double bonds in a total proportion in the range of 55 to 75 wt.%, based on the total fat content. In a further preferred embodiment, the total fat content includes one or more fatty acid residues without double bonds in a total proportion in the range of 50 to 65 wt.%, based on the total fat content. Fatty acid residues without double bonds are also referred to as saturated.

[0013] In an embodiment 5 according to the invention, the printer cartridge is designed according to one of the preceding embodiments, wherein the chocolate mass, according to the first dynamic differential calorimetry described herein, exhibits a maximum at a temperature in a range of 25 to 29 °C, preferably from 26 to 28.8 °C, more preferably from 27 to 28.5 °C, most preferably from 27 to 28.3 °C.

[0014] In one embodiment 6 of the invention, the printer cartridge is configured according to one of the preceding embodiments, wherein the chocolate mass exhibits a fusion enthalpy in the range of 5 to 30 J / g according to the first dynamic differential calorimetry described herein. In one embodiment, the fusion enthalpy according to the first dynamic differential calorimetry described herein is preferably in the range of 5 to 20 J / g, more preferably in the range of 7 to 15 J / g. In a further preferred embodiment, the fusion enthalpy according to the first dynamic differential calorimetry described herein is preferably in the range of 10 to 30 J / g, more preferably in the range of 15 to 25 J / g, and most preferably in the range of 17 to 25 J / g.In a further preferred embodiment, the chocolate mass, according to the second dynamic differential calorimetry described herein, exhibits a fusion enthalpy in the range of 2 to 20 J / g, preferably 3 to 15 J / g, more preferably 5 to 12 J / g.

[0015] In one embodiment 7 of the invention, the printer cartridge is configured according to one of the preceding embodiments, wherein the total fat content comprises one or more fat molecules with at least one oleic acid residue in a total proportion in the range of 50 to 80 wt.%, preferably 55 to 75 wt.%, more preferably 60 to 72 wt.%, and most preferably 62 to 70 wt.%, in each case based on the total fat content. The remaining fatty acid residues of the fat molecules with at least one oleic acid residue are preferably selected from the group consisting of one or two palmitic acid residues, one linoleic acid residue, and one or more stearic acid residues, or from a mixture of at least two of these.Preferably, the fat molecules with at least one oleic acid residue are selected from the group consisting of fat molecules with the following combinations of fatty acid residues POS, SOS, POP, SOO, POO, PLO and OOO, where O stands for oleic acid residue, P for palmitic acid residue, L for linoleic acid residue and S for stearic acid residue.

[0016] In one embodiment 8 of the invention, the printer cartridge is configured according to one of the preceding embodiments, wherein the total fat content comprises one or more fat molecules with at least two oleic acid residues in a total proportion in the range of 3 to 30 wt.%, preferably 4 to 25 wt.%, more preferably 5 to 20 wt.%, in each case based on the total fat content. In a preferred embodiment, the total fat content comprises one or more fat molecules with at least two oleic acid residues in a total proportion in the range of 3 to 20 wt.%, more preferably 3 to 15 wt.%, most preferably 4 to 12 wt.%, in each case based on the total fat content. In a further preferred embodiment, the total fat content comprises one or more fat molecules with at least two oleic acid residues in a total proportion in the range of 10 to 30 wt.%, more preferably 12 to 25 wt.%, most preferably 14 to 20 wt.%.-%, each based on the total fat content. The remaining fatty acid residue of each fat molecule with at least two oleic acid residues is preferably a palmitic acid residue, a stearic acid residue, or a third oleic acid residue, the aforementioned percentages referring to the sum of all such fat molecules. Preferably, the fat molecules with at least two oleic acid residues are selected from the group consisting of fat molecules with the following combinations of fatty acid residues: SOO, POO, and OOO, where O represents oleic acid residue, P represents palmitic acid residue, and S represents stearic acid residue.

[0017] In one embodiment 9 of the invention, the printer cartridge is configured according to one of the preceding embodiments, wherein the total fat content comprises fat molecules with three oleic acid residues in a total proportion in the range of 0.5 to 15 wt.%, preferably 0.5 to 12 wt.%, more preferably 1 to 10 wt.%, in each case based on the total fat content. In a preferred embodiment, the total fat content comprises fat molecules with three oleic acid residues in a total proportion in the range of 4 to 12 wt.%, preferably 5 to 10 wt.%, more preferably 6 to 9 wt.%, in each case based on the total fat content. In a further preferred embodiment, the total fat content comprises fat molecules with three oleic acid residues in a total proportion in the range of 0.5 to 8 wt.%, preferably 0.5 to 6 wt.%, more preferably 0.5 to 3 wt.%, most preferably 1.0 to 2.5 wt.%, in each case based on the total fat content.

[0018] In an embodiment 10 according to the invention, the printer cartridge is designed according to one of the preceding embodiments, wherein the chocolate mass has a viscosity according to the method described herein in a range of 1.5 to 5.0 Pa·s, preferably from 1.8 to 4.0 Pa·s, more preferably from 2.0 to 3.2 Pa·s, most preferably from 2.2 to 3.0 Pa·s.

[0019] In one embodiment 11 of the invention, the printer cartridge is configured according to one of the preceding embodiments, wherein the chocolate mass has a yield strength according to the method described herein in a range of 20 to 70 Pa. In a preferred embodiment, the chocolate mass has a yield strength according to the method described herein in a range of 20 to 40 Pa, more preferably 22 to 35 Pa, and most preferably 25 to 33 Pa. In a further preferred embodiment, the chocolate mass has a yield strength according to the method described herein in a range of 40 to 65 Pa, more preferably 45 to 65 Pa, and most preferably 50 to 60 Pa.

[0020] In an embodiment 12 according to the invention, the printer cartridge is designed according to one of the preceding embodiments, wherein the total fat content is in a range of 25 to 60 wt.%, preferably 30 to 55 wt.%, more preferably 35 to 50 wt.%, most preferably 38 to 45 wt.%, in each case based on the total weight of the chocolate mass.

[0021] In an embodiment 13 according to the invention, the printer cartridge is designed according to one of the preceding embodiments, wherein the printer cartridge is designed to print the chocolate mass using a 3D printer.

[0022] In an embodiment 14 according to the invention, the printer cartridge is designed according to one of the preceding embodiments, wherein the interior contains an amount of chocolate mass in a range of 5 to 100 g, preferably 10 to 75 g, more preferably 10 to 50 g, more preferably 15 to 40 g, more preferably 20 to 30 g.

[0023] In an embodiment 15 according to the invention, the printer cartridge is designed according to one of the preceding embodiments, wherein the total fat content, according to the method described herein, has a solid fat content in the range of 25 to 55 wt.%, preferably 28 to 50 wt.%, more preferably 30 to 48 wt.%, in each case based on the total fat content, at 20 °C.

[0024] In an embodiment 16 according to the invention, the printer cartridge is designed according to one of the preceding embodiments, wherein the total fat content, according to the method described herein, has a solid fat content in the range of 5 to 24 wt.%, preferably 6 to 20 wt.%, more preferably 6 to 18 wt.%, in each case based on the total fat content.

[0025] In an embodiment 17 according to the invention, the printer cartridge is designed according to one of the preceding embodiments, wherein the total fat content is at least A) a first fat content in a proportion in the range of 15 to 40 wt.%, preferably 15 to 35 wt.%, more preferably 15 to 30 wt.%, and B) comprising a second fat component, different from the first, in a proportion in the range of 5 to 30 wt.%, preferably 10 to 25 wt.%, more preferably 10 to 20 wt.%, most preferably 12 to 18 wt.%, in each case based on the total weight of the chocolate mass. Preferably, the first fat component is a cocoa butter component or a cocoa butter equivalent component or a mixture of both. Preferably, the second fat component is a milk fat component. A preferred milk fat component is a component of crystallized milk fat. A preferred crystallized milk fat is anhydrous milkfat or ghee or both.

[0026] In one embodiment 18 of the invention, the printer cartridge is configured according to embodiment 17, wherein the total fat content additionally includes a third fat content, different from the first and second fat content, in a proportion ranging from 1 to 20 wt.%, preferably from 2 to 15 wt.%, more preferably from 3 to 10 wt.%, in each case based on the total weight of the chocolate mass. Preferably, the third fat content is an oil content.

[0027] An embodiment 1 of a 3D printer 1, comprising the printer cartridge according to one of its embodiments 1 to 18, contributes to the fulfillment of at least one of the tasks according to the invention.

[0028] An embodiment 1 of a method, comprising as method steps, contributes to the fulfillment of at least one of the tasks according to the invention. a) Provide i) a device comprising a temperature control device, preferably a heating device, and ii) a container containing a chocolate mass; b) Contacting the container with the device, preferably inserting the container into the device; c) Adjusting the chocolate mass to a mold temperature using the temperature control device; and d) Shaping the chocolate mass at the molding temperature by means of a nozzle having an outlet opening by superimposing a substrate with the chocolate mass to obtain a chocolate molded body, wherein the outlet opening of the nozzle follows a three-dimensional trajectory; wherein the chocolate mass in process steps b) to d) assumes a maximum temperature of not more than 40 °C, preferably not more than 38 °C, more preferably not more than 36 °C, more preferably not more than 34 °C, more preferably not more than 32 °C, more preferably not more than 31 °C, more preferably not more than 30.5 °C, more preferably not more than 30.0 °C, most preferably not more than 29.5 °C.

[0029] In an embodiment 2 according to the invention, the method is designed according to embodiment 1, wherein the chocolate mass assumes a minimum temperature of not less than 15 °C, preferably not less than 17 °C, more preferably not less than 19 °C, more preferably not less than 20 °C, more preferably not less than 21 °C, more preferably not less than 22 °C, even more preferably not less than 23 °C, even more preferably not less than 24 °C, most preferably not less than 25 °C, in the process steps b) to d).

[0030] In an embodiment 3 of the invention, the method is configured according to embodiment 1 or 2, wherein the temperature profile of the chocolate mass over time, from process step b) to process step d), includes exactly one local extremum. The local extremum is preferably a local maximum.

[0031] In an embodiment 4 according to the invention, the method is configured according to one of embodiments 1 to 3, wherein the mold temperature is in a range of 25.0 to 35.0 °C, preferably 25.0 to 34.0 °C, more preferably 25.0 to 33.0 °C, more preferably 26.0 to 32.5 °C, more preferably 26.0 to 32.0 °C, more preferably 26.0 to 31.5 °C, more preferably 26.0 to 31.0 °C, more preferably 26.0 to 30.6 °C, more preferably 26.5 to 30.5 °C, more preferably 26.5 to 30.4 °C, more preferably 26.5 to 30.3 °C, more preferably 27.0 to 30.2 °C, more preferably 27.5 to 30.0 °C, preferably from 27.5 to 29.9 °C, preferably from 27.5 to 29.8 °C, preferably from 27.5 to 29.7 °C, preferably from 27.5 to 29.6 °C, preferably from 27.5 to 29.5 °C, preferably from 27.5 to 29.4 °C, preferably from 27.5 to 29.3 °C, preferably from 27.5 to 29.2 °C, even more preferably from 27.5 to 29.1 °C, most preferably from 28.0 to 29.0 °C.

[0032] In an embodiment 5 according to the invention, the method is designed according to one of embodiments 1 to 4, wherein the chocolate mass, according to the first dynamic differential calorimetry described herein, shows a maximum at a temperature in a range of 25 to 29 °C, preferably 26 to 28.8 °C, more preferably 27 to 28.5 °C, most preferably 27 to 28.3 °C.

[0033] In an embodiment 6 according to the invention, the method is designed according to embodiment 5, wherein the mold temperature does not deviate from the maximum temperature by more than 2 °C, preferably not more than 1.5 °C, more preferably not more than 1.0 °C.

[0034] In an embodiment 7 according to the invention, the method is designed according to one of embodiments 1 to 6, wherein the method is a method for 3D printing chocolate.

[0035] In an embodiment 8 according to the invention, the method is designed according to one of embodiments 1 to 7, wherein the chocolate molded body is a finished chocolate product.

[0036] In an embodiment 9 according to the invention, the method is designed according to one of embodiments 1 to 8, wherein the forming in process step d) takes place within a duration in the range of 0.1 to 0.5 min per g of chocolate mass, preferably 0.2 to 0.4 min per g of chocolate mass, more preferably 0.2 to 0.3 min per g of chocolate mass.

[0037] In one embodiment 10 of the invention, the method is configured according to one of embodiments 1 to 9, wherein the chocolate mass or the chocolate mold or both are not actively cooled in process step d). In particular, preferably no gas flow is directed onto the chocolate mass or onto the chocolate mold or onto neither.

[0038] In an embodiment 11 according to the invention, the method is designed according to one of embodiments 1 to 10, wherein the device is a 3D printer.

[0039] In one embodiment 12 of the invention, the method is configured according to one of embodiments 1 to 11, wherein the container is a printer cartridge. A preferred printer cartridge is a 3D printer cartridge. A preferred printer cartridge is the printer cartridge according to one of its embodiments 1 to 18 as described above, wherein, in particular, the chocolate mass is preferably configured according to one of the embodiments of the printer cartridge according to the invention.

[0040] In an embodiment 13 according to the invention, the method is designed according to one of embodiments 1 to 12, wherein the outlet opening has an opening area in a range of 0.1 to 3 mm 2 preferably from 0.4 to 2.5 mm 2, preferably from 0.5 to 1.8 mm 2 The outlet opening can take any shape deemed suitable for the compartment. For example, the outlet opening can be round, square, or slotted. Preferably, the outlet opening is round, more preferably circular.

[0041] In one embodiment 14 of the invention, the method is configured according to one of embodiments 1 to 13, wherein the chocolate mass is dispensed portion by portion in at least two portions from the outlet opening during the traversal of the three-dimensional trajectory. Preferably, the outlet opening is moved along the three-dimensional trajectory between the dispensing of each pair of portions of the chocolate mass from the outlet opening.

[0042] In one embodiment 15 of the invention, the method is configured according to one of embodiments 1 to 14, wherein the distance between the substrate and the exit opening increases monotonically along the three-dimensional trajectory. The distance increases monotonically if it either increases or remains constant in each step along the trajectory, and overall increases in all steps along the trajectory.

[0043] In one embodiment 16 of the invention, the method is configured according to one of embodiments 1 to 15, wherein in method step d) the movement through the exit opening is driven by an actuator or a motor or by both. A preferred motor is a stepper motor.

[0044] In an embodiment 17 according to the invention, the method is designed according to one of the embodiments 1 to 16, wherein in process step d) the movement through the outlet opening, or the dispensing of the chocolate mass from the outlet opening, or both are computer controlled.

[0045] In an embodiment 18 according to the invention, the method is designed according to embodiment 17, wherein the computer-controlled movement through the outlet opening, or the computer-controlled dispensing of the chocolate mass from the outlet opening, or both, are carried out according to a digital data set about a finished chocolate product.

[0046] In an embodiment 19 according to the invention, the method is designed according to embodiment 18, wherein the digital data set includes a model of the finished chocolate product.

[0047] In an embodiment 20 of the invention, the method is configured according to embodiment 18 or 19, wherein the digital data record is stored on a data storage device, the data storage device being permanently installed in the device. A preferred permanently installed data storage device is a semiconductor memory. A preferred semiconductor memory is a permanent memory, for example ROM (read-only memory) or PROM (programmable read-only memory), or a semi-permanent memory, for example EPROM (erasable programmable read-only memory), EEPROM (electrically erasable programmable read-only memory), Flash EEPROM, FRAM (ferroelectric random-access memory), MRAM (magnetoresistive random-access memory), or Phase-change RAM (phase-change random-access memory).

[0048] In an embodiment 21 of the invention, the method is configured according to embodiment 18 or 19, wherein the digital data record is stored on a data storage device, the data storage device being reversibly connected to the device via a data transmission connection. The data storage device is preferably connected to the device via USB (Universal Serial Bus). A preferred data storage device is a flash EEPROM. Additionally or alternatively, the digital data record can be stored on a storage medium, which is at least partially read by the device, which preferably includes a reading device for this purpose, before method step d). A preferred storage medium is a magnetic storage medium, an optical storage medium, a mechanical storage medium, or a combination of at least two of these.Preferred mechanical storage media include Laserdisc, CD-ROM, DVD-ROM, Blu-ray Disc™ and HD DVD™.

[0049] In an embodiment 22 according to the invention, the method is configured according to one of the embodiments 18 to 21, wherein the device includes a data receiving device, wherein the data receiving device is arranged and configured to receive the digital data record via a wireless data transmission connection, wherein the data receiving device receives the digital data record by means of the wireless data transmission connection before process step d), preferably before process step c).

[0050] An embodiment 1 of a 3D printer 2, comprising a container, contributes to fulfilling at least one of the tasks according to the invention, wherein the container a) an exterior wall, b) an opening and c) contains a chocolate mass, wherein the outer wall at least partially surrounds an interior space, the interior space containing the chocolate mass, the container being arranged and designed such that by applying a force to the chocolate mass or the outer wall or both, at least a portion of the chocolate mass can be dispensed from the opening of the container, the chocolate mass containing a total fat content, the total fat content comprising one or more fatty acid residues, each a. without double bond, and b. comprising a number of carbon atoms per fatty acid residue in the range of 12 to 24, in a total proportion in the range of 40 to 75 wt.%, preferably 45 to 70 wt.%, more preferably 50 to 65 wt.%, in each case based on the total fat content. A preferred container is a printer cartridge. Preferably, the printer cartridge, in particular the chocolate mass contained therein, is designed according to an embodiment of the printer cartridge according to the invention.

[0051] An embodiment 1 of a finished chocolate product, obtainable by the method according to one of its embodiments 1 to 22 or with the 3D printer 1 or 2, each according to its embodiment 1, contributes to the fulfillment of at least one of the tasks according to the invention.

[0052] An embodiment 1 of a chocolate product, comprising a wall, contributes to fulfilling at least one of the tasks according to the invention, wherein the wall is characterized by a wall thickness in a range of 0.5 to 4 mm, preferably 0.5 to 3 mm, more preferably 0.5 to 2 mm.

[0053] In an embodiment 2 according to the invention, the chocolate product is designed according to embodiment 1, wherein the wall at least partially surrounds a product interior, the product interior being characterized by a volume of at least 0.5 cm³ 3 , preferably of at least 1 cm 3 , preferably of at least 3 cm 3 .

[0054] In one embodiment 3 of the invention, the chocolate product is configured according to embodiment 2, wherein the interior of the product includes a support structure. A preferred support structure is designed to support the wall of the finished chocolate product. The support structure is designed to stabilize a mold of the chocolate product. For this purpose, the support structure may include support struts. A preferred support structure consists of a material from which at least a part of the rest of the chocolate product is also composed.

[0055] In an embodiment 4 according to the invention, the chocolate product is designed according to one of embodiments 1 to 3, wherein the wall includes at least one opening.

[0056] In one embodiment 5 of the invention, the chocolate product is configured according to embodiment 4, wherein the opening is characterized by a width in a range of 0.5 to 3 mm, preferably 1 to 3 mm, more preferably 2 to 3 mm. Here, the width of the opening is the greatest extent of the opening along a straight line in an opening plane.

[0057] In an embodiment 6 according to the invention, the chocolate product is designed according to one of embodiments 1 to 5, wherein the chocolate product includes a hole, the hole having a depth of at least 3 mm, preferably at least 4 mm, more preferably at least 5 mm, more preferably at least 7 mm, most preferably at least 10 mm.

[0058] In an embodiment 7 according to the invention, the chocolate product is designed according to embodiment 6, wherein the hole is a tunnel, wherein the depth is a length of the tunnel through the chocolate product.

[0059] In an embodiment 8 according to the invention, the chocolate product is designed according to embodiment 6, wherein the hole is a depression.

[0060] In one embodiment 9 of the invention, the chocolate product is configured according to one of embodiments 1 to 8, wherein the chocolate product consists of at least 50% by weight, preferably at least 60% by weight, more preferably at least 70% by weight, more preferably at least 80% by weight, more preferably at least 90% by weight, even more preferably at least 95% by weight, and most preferably at least 98% by weight, in each case based on the total weight of the chocolate product, wherein the chocolate mass includes a total fat content, wherein the total fat content comprises one or more fatty acid residues, each a. without double bond, and b. comprising a number of carbon atoms per fatty acid residue in the range of 12 to 24, in total to a proportion in the range of 40 to 75 wt.%, preferably 45 to 70 wt.%, more preferably 50 to 65 wt.%, in each case based on the total fat content. In a preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 12 to 24, in total to a proportion in the range of 57 to 67 wt.%, based on the total fat content.

[0061] In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 12 to 24, in a total proportion in the range of 50 to 60 wt.%, based on the total fat content. In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 16 to 24, in a total proportion in the range of 30 to 70 wt.%, more preferably 35 to 65 wt.%, more preferably 40 to 60 wt.%, and most preferably 45 to 58 wt.%, based on the total fat content.In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 16 to 20, in a total proportion in the range of 30 to 70 wt.%, more preferably 35 to 65 wt.%, more preferably 40 to 60 wt.%, and most preferably 43 to 60 wt.%, based on the total fat content. In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 16 to 18, in a total proportion in the range of 30 to 70 wt.%, more preferably 35 to 65 wt.%, more preferably 40 to 60 wt.%, and most preferably 43 to 60 wt.%, based on the total fat content.

[0062] In an embodiment 10 according to the invention, the chocolate product is designed according to embodiment 9, wherein the total fat content includes one or more fatty acid residues with a number of C atoms per fatty acid residue in the range of 4 to 10 in total to a proportion of less than 5 wt.%, preferably less than 4 wt.%, more preferably less than 3 wt.%, in each case based on the total fat content.

[0063] In one embodiment 11 of the invention, the chocolate product is configured according to embodiment 9 or 10, wherein the total fat content includes one or more fatty acid residues with at least one double bond per fatty acid residue in a total proportion in the range of 20 to 60 wt.%, preferably 25 to 55 wt.%, more preferably 30 to 50 wt.%, in each case based on the total fat content. In a preferred embodiment, the total fat content includes one or more fatty acid residues with at least one double bond per fatty acid residue in a total proportion in the range of 30 to 45 wt.%, based on the total fat content. In a further preferred embodiment, the total fat content includes one or more fatty acid residues with at least one double bond per fatty acid residue in a total proportion in the range of 35 to 50 wt.%, based on the total fat content.Fatty acid residues with at least one double bond per fatty acid residue are also referred to as unsaturated.

[0064] In one embodiment 12 of the invention, the chocolate product is configured according to one of embodiments 9 to 11, wherein the total fat content includes one or more fatty acid residues without double bonds in a total proportion in the range of 40 to 80 wt.%, preferably 45 to 75 wt.%, more preferably 50 to 70 wt.%, in each case based on the total fat content. In a preferred embodiment, the total fat content includes one or more fatty acid residues without double bonds in a total proportion in the range of 55 to 75 wt.%, based on the total fat content. In a further preferred embodiment, the total fat content includes one or more fatty acid residues without double bonds in a total proportion in the range of 50 to 65 wt.%, based on the total fat content. Fatty acid residues without double bonds are also referred to as saturated.

[0065] In an embodiment 13 according to the invention, the chocolate product is designed according to one of the embodiments 9 to 12, wherein the chocolate mass, according to the first dynamic differential calorimetry described herein, shows a maximum at a temperature in a range of 25 to 29 °C, preferably from 26 to 28.8 °C, more preferably from 27 to 28.5 °C, most preferably from 27 to 28.3 °C.

[0066] In one embodiment 14 of the invention, the chocolate product is configured according to one of embodiments 9 to 13, wherein the chocolate mass exhibits a fusion enthalpy in the range of 5 to 30 J / g according to the first dynamic differential calorimetry described herein. In one embodiment, the fusion enthalpy according to the first dynamic differential calorimetry described herein is preferably in the range of 5 to 20 J / g, more preferably in the range of 7 to 15 J / g. In a further preferred embodiment, the fusion enthalpy according to the first dynamic differential calorimetry described herein is preferably in the range of 10 to 30 J / g, more preferably in the range of 15 to 25 J / g, and most preferably in the range of 17 to 25 J / g.

[0067] In a further preferred embodiment, the chocolate mass, according to the second dynamic differential calorimetry described herein, exhibits a fusion enthalpy in the range of 2 to 20 J / g, preferably 3 to 15 J / g, more preferably 5 to 12 J / g.

[0068] In one embodiment 15 of the invention, the chocolate product is configured according to one of embodiments 9 to 14, wherein the total fat content comprises one or more fat molecules with at least one oleic acid residue in a total proportion in the range of 50 to 80 wt.%, preferably 55 to 75 wt.%, more preferably 60 to 72 wt.%, and most preferably 62 to 70 wt.%, in each case based on the total fat content. The remaining fatty acid residues of the fat molecules with at least one oleic acid residue are preferably selected from the group consisting of one or two palmitic acid residues, one linoleic acid residue, and one or more stearic acid residues, or from a mixture of at least two of these.Preferably, the fat molecules with at least one oleic acid residue are selected from the group consisting of fat molecules with the following combinations of fatty acid residues POS, SOS, POP, SOO, POO, PLO and OOO, where O stands for oleic acid residue, P for palmitic acid residue, L for linoleic acid residue and S for stearic acid residue.

[0069] In one embodiment 16 of the invention, the chocolate product is configured according to one of embodiments 9 to 15, wherein the total fat content includes one or more fat molecules with at least two oleic acid residues in a total proportion in the range of 3 to 30 wt.%, preferably 4 to 25 wt.%, more preferably 5 to 20 wt.%, in each case based on the total fat content. In a preferred embodiment, the total fat content includes one or more fat molecules with at least two oleic acid residues in a total proportion in the range of 3 to 20 wt.%, preferably 3 to 15 wt.%, most preferably 4 to 12 wt.%, in each case based on the total fat content. In a further preferred embodiment, the total fat content includes one or more fat molecules with at least two oleic acid residues in a total proportion in the range of 10 to 30 wt.%, preferably 12 to 25 wt.%, most preferably 14 to 20 wt.%.-%, each based on the total fat content. The remaining fatty acid residue of each fat molecule with at least two oleic acid residues is preferably a palmitic acid residue, a stearic acid residue, or a third oleic acid residue, the aforementioned percentages referring to the sum of all such fat molecules. Preferably, the fat molecules with at least two oleic acid residues are selected from the group consisting of fat molecules with the following combinations of fatty acid residues: SOO, POO, and OOO, where O represents oleic acid residue, P represents palmitic acid residue, and S represents stearic acid residue.

[0070] In one embodiment 17 of the invention, the chocolate product is configured according to one of embodiments 9 to 16, wherein the total fat content includes fat molecules with three oleic acid residues in a total proportion in the range of 0.5 to 15 wt.%, preferably 0.5 to 12 wt.%, more preferably 1 to 10 wt.%, in each case based on the total fat content. In a preferred embodiment, the total fat content includes fat molecules with three oleic acid residues in a total proportion in the range of 4 to 12 wt.%, more preferably 5 to 10 wt.%, more preferably 6 to 9 wt.%, in each case based on the total fat content. In a further preferred embodiment, the total fat content includes fat molecules with 3 oleic acid residues in a total proportion in the range of 0.5 to 8 wt.%, preferably 0.5 to 6 wt.%, more preferably 0.5 to 3 wt.%, most preferably 1.0 to 2.5 wt.%, in each case based on the total fat content.

[0071] In an embodiment 18 according to the invention, the chocolate product is designed according to one of the embodiments 9 to 17, wherein the chocolate mass has a viscosity according to the method described herein in a range of 1.5 to 5.0 Pa·s, preferably from 1.8 to 4.0 Pa·s, more preferably from 2.0 to 3.2 Pa·s, most preferably from 2.2 to 3.0 Pa·s.

[0072] In one embodiment 19 of the invention, the chocolate product is configured according to one of embodiments 9 to 18, wherein the chocolate mass has a yield strength according to the method described herein in a range of 20 to 70 Pa. In a preferred embodiment, the chocolate mass has a yield strength according to the method described herein in a range of 20 to 40 Pa, more preferably 22 to 35 Pa, and most preferably 25 to 33 Pa. In a further preferred embodiment, the chocolate mass has a yield strength according to the method described herein in a range of 40 to 65 Pa, more preferably 45 to 65 Pa, and most preferably 50 to 60 Pa.

[0073] In an embodiment 20 according to the invention, the chocolate product is designed according to one of the embodiments 9 to 19, wherein the total fat content is in a range of 25 to 60 wt.%, preferably 30 to 55 wt.%, more preferably 35 to 50 wt.%, most preferably 38 to 45 wt.%, in each case based on the total weight of the chocolate mass.

[0074] In an embodiment 21 according to the invention, the chocolate product is designed according to one of the embodiments 9 to 20, wherein the total fat content, according to the method described herein, has a solid fat content in the range of 25 to 55 wt.%, preferably 28 to 50 wt.%, more preferably 30 to 48 wt.%, in each case based on the total fat content.

[0075] In an embodiment 22 according to the invention, the chocolate product is designed according to one of the embodiments 9 to 21, wherein the total fat content, according to the method described herein, has a solid fat content in the range of 5 to 24 wt.%, preferably 6 to 20 wt.%, more preferably 6 to 18 wt.%, in each case based on the total fat content.

[0076] In an embodiment 23 according to the invention, the chocolate product is designed according to one of the embodiments 9 to 22, wherein the total fat content is at least A) a first fat content in a proportion in the range of 15 to 40 wt.%, preferably 15 to 35 wt.%, more preferably 15 to 30 wt.%, and B) comprising a second fat component, different from the first, in a proportion in the range of 5 to 30 wt.%, preferably 10 to 25 wt.%, more preferably 10 to 20 wt.%, most preferably 12 to 18 wt.%, in each case based on the total weight of the chocolate mass. Preferably, the first fat component is a cocoa butter component or a cocoa butter equivalent component or a mixture of both. Preferably, the second fat component is a milk fat component. A preferred milk fat component is a component of crystallized milk fat. A preferred crystallized milk fat is anhydrous milkfat or ghee or both.

[0077] In one embodiment 24 of the invention, the chocolate product is configured according to embodiment 23, wherein the total fat content additionally includes a third fat content, different from the first and second fat content, in a proportion ranging from 1 to 20 wt.%, preferably from 2 to 15 wt.%, more preferably from 3 to 10 wt.%, in each case based on the total weight of the chocolate mass. Preferably, the third fat content is an oil content.

[0078] An embodiment 1 of a use 1 of a 3D printer for printing a chocolate mass to obtain a finished chocolate product contributes to fulfilling at least one of the problems according to the invention, wherein the chocolate mass contains a total fat content, wherein the total fat content comprises one or more fatty acid residues, each a. without double bond, and b. comprising a number of carbon atoms per fatty acid residue in the range of 12 to 24, in total to a proportion in the range of 40 to 75 wt.%, preferably 45 to 70 wt.%, more preferably 50 to 65 wt.%, in each case based on the total fat content. A preferred 3D printer is the 3D printer 1 or 2 according to the invention. In a preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 12 to 24, in total to a proportion in the range of 57 to 67 wt.%, based on the total fat content. In a further preferred embodiment, the total fat content includes one or more fatty acid residues, each without a double bond, and with a number of C atoms per fatty acid residue in the range of 12 to 24, in total to a proportion in the range of 50 to 60 wt.%, based on the total fat content.In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 16 to 24, in a total proportion in the range of 30 to 70 wt.%, more preferably 35 to 65 wt.%, more preferably 40 to 60 wt.%, and most preferably 45 to 58 wt.%, based on the total fat content. In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 16 to 20, in a total proportion in the range of 30 to 70 wt.%, more preferably 35 to 65 wt.%, more preferably 40 to 60 wt.%, and most preferably 43 to 60 wt.%, based on the total fat content.In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 16 to 18, in a total proportion in the range of 30 to 70 wt.%, more preferably 35 to 65 wt.%, more preferably 40 to 60 wt.%, and most preferably 43 to 60 wt.%, based on the total fat content. In a further preferred embodiment of use 1, the chocolate mass is configured according to one of the embodiments of the pressure cartridge according to the invention.

[0079] An embodiment 1 of a use 2 of a container for 3D printing chocolate contributes to fulfilling at least one of the problems according to the invention, wherein the container a) an exterior wall, b) an opening and c) contains a chocolate mass, wherein the outer wall at least partially surrounds an interior space, wherein the interior space contains the chocolate mass, wherein the container is designed such that by applying a force to the chocolate mass or the outer wall or both, at least a portion of the chocolate mass can be dispensed from the opening of the container, wherein the chocolate mass contains a total fat content, wherein the total fat content comprises one or more fatty acid residues, each a. without double bond, and b. comprising a number of carbon atoms per fatty acid residue in the range of 12 to 24, in total in a proportion in the range of 40 to 75 wt.%, preferably 45 to 70 wt.%, more preferably 50 to 65 wt.%, in each case based on the total fat content. Preferably, the container is a printer cartridge. A preferred printer cartridge is a 3D printer cartridge. A preferred printer cartridge is the printer cartridge according to the invention according to one of its embodiments 1 to 18 as described above, wherein, in particular, the chocolate mass is preferably designed according to one of the embodiments of the printer cartridge according to the invention.

[0080] Furthermore, an embodiment 1 of a use 3 of an oil in a chocolate mass for 3D printing of chocolate is disclosed. The oil can be used either as such or as an oil component of an oil-containing ingredient. A preferred oil-containing ingredient is an oil-containing foodstuff. Further details regarding preferred oil-containing ingredients can be found below. Applicable legal provisions, such as the "Regulation on Cocoa and Chocolate Products (Cocoa Regulation)" in its currently valid version, should be taken into account when applying this disclosure, but do not constitute a limitation thereof.

[0081] An embodiment 1 of a use 4 of a chocolate mass for 3D printing of chocolate contributes to the fulfillment of at least one of the problems according to the invention, wherein the chocolate mass contains a total fat content, wherein the total fat content comprises one or more fatty acid residues, each a. without double bond, and b. comprising one or more fatty acid residues, each without a double bond, comprising one or more fatty acid residues, each comprising one or more fatty acid residues, comprising one or more fatty acid residues, comprising one or more fatty acid residues, comprising one or more fatty acid residues, comprising one or more fatty acid residues, comprising one or more fatty acid residues, comprising one or more carbon atoms, each comprising one or more fatty acid residues, ...In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 16 to 24, in a total proportion in the range of 30 to 70 wt.%, more preferably 35 to 65 wt.%, more preferably 40 to 60 wt.%, and most preferably 45 to 58 wt.%, based on the total fat content. In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 16 to 20, in a total proportion in the range of 30 to 70 wt.%, more preferably 35 to 65 wt.%, more preferably 40 to 60 wt.%, and most preferably 43 to 60 wt.%, based on the total fat content.In a further preferred embodiment, the total fat content comprises one or more fatty acid residues, each without a double bond, and with a number of carbon atoms per fatty acid residue in the range of 16 to 18, in a total proportion in the range of 30 to 70 wt.%, more preferably 35 to 65 wt.%, more preferably 40 to 60 wt.%, and most preferably 43 to 60 wt.%, based on the total fat content. In a further preferred embodiment of use 4, the chocolate mass is configured according to one of the embodiments of the pressure cartridge according to the invention.

[0082] Preferred components and parts of an embodiment of one category of the invention are also preferred in further embodiments of the other categories of the invention for components and parts with the same name or equivalent features. Likewise, preferred features of an embodiment of one category of the invention are also correspondingly preferred in further embodiments of the other categories of the invention. chocolate mass

[0083] Chocolate is generally understood to be a food and beverage whose essential components are cocoa products and sugars, and in the case of milk chocolate, also milk products. A chocolate mass is a quantity of chocolate that can be shaped into a chocolate product. For this purpose, the chocolate mass is preferably at least partially liquefied, but not necessarily completely melted. Preferably, the chocolate mass is not completely melted before shaping. There are numerous types, qualities, shapes, and flavors of chocolate. For example, a distinction is made between dark chocolate (also characterized as bittersweet, semi-sweet, or gentleman's chocolate), milk chocolate (which is lighter than dark chocolate), and white chocolate (which is lighter than milk chocolate).Where the terms dark chocolate, milk chocolate, and white chocolate are used herein, the chocolate referred to preferably meets the respective definitions in Annex 1 of the German Cocoa Ordinance (KVO, as of January 2004) to Sections 1, 2, and 3. Dark chocolate is defined in point 3 of Annex 1 of the KVO, where it is simply referred to as "chocolate." Milk chocolate is defined in point 4 of Annex 1 of the KVO, and white chocolate in point 5. Chocolate with a higher fat content, intended for baking and glazing, is referred to and traded as couverture. All of the aforementioned types of chocolate are preferred for the chocolate mass, the chocolate product, and the finished chocolate product of the invention. The chocolate mass of the invention is particularly preferably a mass of white chocolate, a mass of milk chocolate, or a mixture thereof, with a milk chocolate mass being the most preferred.The chocolate mass according to the various categories of the invention preferably comprises at least one selected from the group consisting of sugar, cocoa butter, anhydrous milkfat, an emulsifier, and whole milk powder, or a combination of at least two of these, wherein the chocolate mass particularly preferably comprises all of the aforementioned components. The chocolate mass preferably comprises sugar, in particular sucrose, preferably in a proportion in the range of 20 to 60 wt.%, more preferably in a proportion of 25 to 55 wt.%, most preferably in a proportion of 30 to 50 wt.%, in each case based on the weight of the chocolate mass. Alternatively or additionally, the chocolate mass preferably comprises cocoa butter in a proportion in the range of 8 to 40 wt.%, more preferably in a proportion of 10 to 35 wt.%, most preferably in a proportion of 12 to 32 wt.%, in each case based on the weight of the chocolate mass.Alternatively or additionally, the chocolate mass preferably contains clarified butter in a proportion ranging from 3 to 20 wt.%, more preferably from 4 to 18 wt.%, and most preferably from 5 to 15 wt.%, in each case based on the weight of the chocolate mass. Alternatively or additionally, the chocolate mass preferably contains one or more emulsifiers in a total proportion ranging from 0.1 to 1 wt.%, more preferably from 0.1 to 0.5 wt.%, in each case based on the weight of the chocolate mass. A preferred emulsifier is lecithin. Alternatively or additionally, the chocolate mass preferably contains whole milk powder in a proportion ranging from 8 to 35 wt.%, more preferably from 10 to 30 wt.%, and most preferably from 14 to 26 wt.%, in each case based on the weight of the chocolate mass.Furthermore, the chocolate mass may additionally contain one or more flavorings, one or more spices, cocoa mass, or an oil-containing component, or a mixture of at least two of these. Preferred spices are selected from the group consisting of chili, cinnamon, hemp, pepper, and thyme, or mixtures of at least two of these. Oil content / oil

[0084] The following information relates to both the oil content of the chocolate mass according to the invention and the disclosed use of an oil.

[0085] According to the invention, the chocolate mass preferably contains an oil-containing component. Thus, the chocolate mass preferably contains an oil component. Preferably, the third fat component of the total fat content of the chocolate mass is an oil component. Any oil or oil-containing component known to a person skilled in the art and suitable for use according to the invention is eligible. A preferred oil is an edible oil. According to the "Revised Guidelines for Edible Fats and Edible Oils of the German Food Code" of November 3, 2011 (published in "Text Collection Food Law", Klein, Raabe, Weiss; Volumes 1-5; as of June 2016; edited by Prof. Dr. Matthias Horst; Behr's...Verlag GmbH & Co. KG; ISBN 978-3-86022-314-7), edible fats and edible oils originate from the seeds, germs, or fruits of plants or from the suitably assessed fatty tissue of slaughtered animals, including poultry and fish.Edible fats and oils consist almost exclusively of triglycerides of fatty acids and are practically anhydrous. They may contain small amounts of other substances from the source material, such as phosphatides, waxes, unsaponifiable components, mono- and diglycerides, and free fatty acids. Edible fats are solid or semi-solid at 20 °C. Edible oils are liquid at 20 °C. Edible fats and oils have a color typical of their type and variety. Edible oils are generally clear. Cold-pressed oils may contain sediment (plant-derived components). A particularly preferred edible oil is a vegetable oil.

[0086] Vegetable fats are generally named according to their botanical origin, for example, coconut oil. These botanical names are also used even if, due to technological reasons, the vegetable fat contains a maximum of 2% by weight of vegetable fats from other botanical origins. Vegetable oils are also generally named according to their botanical origin, for example, rapeseed oil. These botanical names are also used even if, due to technological reasons, the vegetable oil contains a maximum of 2% by weight of vegetable oils from other botanical origins. Mixtures of vegetable fats and / or vegetable oils from different botanical origins are called vegetable fat or vegetable oil. They can also be named by specifying their botanical origins or intended use.The above information on oils and fats is taken from "Textsammlung Lebensmittelrecht" (Collection of Texts on Food Law); Klein, Raabe, Weiss; Volumes 1-5; as of June 2016; edited by Prof. Dr. Matthias Horst; Behr's...Verlag GmbH & Co. KG; ISBN 978-3-86022-314-7; 5211: "New version of the guidelines for edible fats and oils of the German Food Code" dated November 3, 2011.

[0087] Notwithstanding the aforementioned "Revised Guidelines for Edible Fats and Oils of the German Food Code" (olive oil is excluded therein), preferred vegetable oils are hazelnut oil, almond oil, rapeseed oil, linseed oil, soybean oil, olive oil, sunflower oil, sesame oil, safflower oil, peanut oil, coconut oil, walnut oil, poppy seed oil, wheat germ oil, cottonseed oil, babassu oil, grapeseed oil, corn germ oil, palm oil, and rice bran oil. A preferred vegetable oil is a nut oil, with hazelnut oil and almond oil being preferred nut oils, and hazelnut oil being a particularly preferred oil within the scope of the invention. A hazelnut oil component is particularly preferred as a third fat component. A preferred oil-containing component is an oil-containing paste. A preferred paste comprises the aforementioned seeds, germs, or fruits of plants, or mixtures thereof, in crushed, ground, ground, or pulverized form.According to the "Text Collection on Food Law"; Klein, Raabe, Weiss; Volumes 1-5; as of June 2016; edited by Prof. Dr. Matthias Horst; Behr's...Verlag GmbH & Co. KG; ISBN 978-3-86022-314-7; 7325: "ALS Statements on Oilseeds and Mass Products and Confectionery Made Therefrom", "Application of the Guidelines of the German Food Code for Oilseeds and Mass Products and Confectionery Made Therefrom (No. 2014 / 11)", "Decision", regardless of botanical classification, the commonly used term "nuts" also includes, for example, almonds, pistachios, Brazil nuts, peanuts and cashew nuts.

[0088] Notwithstanding the above distinction between edible oils and edible fats, butter and margarine also fall within the scope of the present teaching for the oil content of the chocolate mass according to the invention and for the disclosed use of an oil. Fatty acid residues

[0089] In the context of the invention, a palmitic acid residue is a residue of palmitic acid. According to the invention, the term palmitic acid encompasses the fatty acids with the trivial names palmitic acid, iso-palmitic acid, 15-methyl-palmitic acid, and 14-methyl-palmitic acid, wherein the acids with the trivial names palmitic acid and iso-palmitic acid are preferred, and the acid with the trivial name palmitic acid is particularly preferred. The acid with the trivial name iso-palmitic acid is chemically designated as hexadecanoic acid and by the symbol 16:0 (16 carbon atoms and 0 double bonds per acid residue). The acid with the trivial name palmitic acid is chemically designated as 14-methylpentadecanoic acid and by the symbol 16:0 (iso). The acid with the trivial name 15-methyl palmitic acid is chemically designated as 15-methyl hexadecanoic acid and with the symbol 17:0 (iso) (17 C atoms and 0 double bonds per acid residue).The acid with the trivial name 14-methylpalmitic acid is chemically designated as 14-methylhexadecanoic acid and by the symbol 17:0 (anteiso) (17 carbon atoms and 0 double bonds per acid residue). In the context of the invention, a stearic acid residue is a residue of a fatty acid with the trivial name stearic acid. The chemical name of stearic acid is octadecanoic acid, and its symbol is 18:0 (18 carbon atoms and 0 double bonds per acid residue). In the context of the invention, an oleic acid residue is a residue of a fatty acid with the trivial name oleic acid. The chemical name of oleic acid is Δ9cis-octadecanoic acid, and its symbol is 18:1 (18 carbon atoms and 1 double bond per acid residue). The above information on fatty acids and fatty acid residues is from "Textsammlung Lebensmittelrecht" (Collection of Texts on Food Law); Klein, Raabe, Weiss; Volumes 1-5; as of June 2016. Edited by Prof. Dr. Matthias Horst; Behr's...Verlag GmbH & Co.KG; ISBN 978-3-86022-314-7; 5211: taken from "New version of the guidelines for edible fats and edible oils of the German Food Code" dated November 3, 2011. Chocolate product

[0090] A chocolate product is a body that consists of at least 25% by weight, based on the total weight of the chocolate product, of chocolate mass. This includes finished chocolate products and semi-finished products. A finished chocolate product is a shaped body suitable for immediate consumption by the end consumer without further processing. Ideally, the shape, color, surface texture, feel, and taste of the finished chocolate product are not altered before consumption. This is distinct from semi-finished products, which require further processing into a finished product. Such further processing generally involves at least one change to the product's shape. Examples of finished chocolate products include, but are not limited to, confectionery, chocolate candies, chocolate figures, chocolate bars, and hollow chocolate figures. 3D printer

[0091] 3D printing is a generative manufacturing process, also known as additive manufacturing, based on its build-up principle. Accordingly, a 3D printer is a device for 3D printing. A chocolate mass to be printed is preferably supplied to a 3D printer in a printer cartridge. The device within the scope of the invention is preferably a 3D printer. The chocolate mass is preferably at least partially liquefied in the 3D printer and / or in the printer cartridge, whereby the chocolate mass is preferably not completely melted, and shaped by means of a nozzle. The nozzle can dispense the chocolate mass onto a substrate in a strand or in portions, for example as droplets, via an outlet opening.

[0092] A preferred 3D printer includes a temperature control device. Within the scope of the invention, and in particular the device according to the invention, a temperature control device is a device suitable for setting the temperature of the chocolate mass. This setting can include cooling and / or heating. Preferably, the setting includes heating, but not active cooling. A preferred temperature control device is a heating device. A heating device preferably includes an electrically heated element, for example, a heating coil. Preferably, setting the temperature of the chocolate mass does not include tempering in the sense of chocolate production, in particular setting a degree of crystallization of the chocolate mass, especially a beta-5 crystal fraction.This tempering process, as used in chocolate production, is known in the prior art and typically involves completely melting the chocolate mass and then cooling it to crystallize. Only after this cooling can the chocolate mass be heated to the molding temperature in the case of tempering in a 3D printer. Such tempering is preferably not carried out in the 3D printer according to the invention and / or in the device according to the invention.

[0093] Another preferred 3D printer includes, alternatively or additionally, a data processing unit. This preferably enables computer-controlled movement through the nozzle's exit opening, or computer-controlled dispensing of the chocolate mass from the exit opening, or both, according to the inventive method. Any data processing unit that appears suitable to a person skilled in the art for the use of the invention, particularly for processing the digital data set containing the model of the finished chocolate product, is suitable as the data processing unit of the device according to the invention. The data processing unit preferably generates control commands for controlling a drive unit. Preferably, the data processing unit is connected to the drive unit via signal transmission. Accordingly, the device and / or the 3D printer according to the invention preferably includes the drive unit.A preferred drive unit comprises an actuator or a motor, or both. A preferred motor is a stepper motor. Furthermore, the drive unit preferably includes a gearbox. A preferred data processing device is an electronic data processing device. A preferred data processing device is a computer. The computer comprises a processor, preferably a CPU (Central Processing Unit). A preferred computer is a microcontroller. Furthermore, the data processing device is preferably configured to process the digital data set according to an algorithm. The data processing device also preferably includes a data storage device. The algorithm can preferably be executed by software stored on the data storage device. A preferred data storage device is working memory or main memory, or both. substrate

[0094] According to the inventive method, a substrate is coated with chocolate mass to obtain a chocolate molded body. The chocolate mass is preferably applied to the substrate. In principle, any material suitable for the application according to the invention can be used as a substrate. According to the invention, the substrate is preferably flat, ideally planar. However, a three-dimensionally shaped substrate, which could, for example, represent a support structure, is also conceivable. Hole

[0095] A hole can be a depression or a tunnel. A depression includes an entrance surface, which is immaterial, and an end surface, which is a surface of the chocolate product. A tunnel includes an entrance surface, which is immaterial, and an end surface, which can be either immaterial or a surface of the chocolate product. Thus, a tunnel can pass through the chocolate product, including an entrance and an exit. Furthermore, a tunnel can have an entrance and end within the chocolate product. Model of the finished chocolate product

[0096] A preferred digital data set for a finished chocolate product includes a model of the finished chocolate product. Any model that appears suitable to a person skilled in the art for use according to the invention is eligible. Preferably, the model is a CAD model. CAD stands for computer-aided design. In this context, computer-aided means using EDP (electronic data processing). MEASUREMENT METHODS

[0097] The following measurement methods were used within the scope of the invention. Unless otherwise specified, the measurements were carried out at an ambient temperature of 25°C, an ambient air pressure of 100 kPa (0.986 atm) and a relative humidity of 50%. Dynamic differential calorimetry

[0098] Dynamic differential scanning calorimetry (DSC) is performed using the following instruments and consumables from Perkin Elmer LAS: Aluminum lids and pots, DSC 8500 with autosampler, Intracooler 2 cooler, and Universal sealing press BO13-9005.

[0099] The DSC software (Pyris from Perkin Elmer) is used for the evaluation with its default settings. No smoothing or other curve adjustments are performed. The following temperature-time profiles are used for the different measurement methods. first dynamic differential calorimetry: 1. Hold the chocolate mass at a temperature of 20 °C for 1 minute, 2. Heat the chocolate mass from 20 to 45 °C at a rate of 3 °C / min, and 3. Holding the chocolate mass at a temperature of 45 °C for 1 minute. Dynamic differential calorimetry: 1. Keep the chocolate mass at a temperature of 27 °C for 15 minutes, 2. Heat the chocolate mass from 27 to 45 °C at a rate of 3 °C / min, and 3. Hold the chocolate mass at a temperature of 45 °C for 1 minute. Enthalpy of fusion ΔH

[0100] To determine the enthalpy of fusion, the first dynamic differential calorimetry is carried out as described above and the enthalpy of fusion ΔH is determined by evaluation with the DSC software (Pyris from Perkin Elmer). Viscosity η and yield point τ0

[0101] Viscosity and yield point are determined using an MCR 301 rheometer from Anton Paar GmbH, Graz, Austria. The following four steps are carried out sequentially with the parameters specified in the table below. Section Duration [s] Shear rate [1 / s] Number of measuring points 1. Pre-shearing 2,4 5 / 2. Increasing the speed 100 to 0.1 0.1 to 100 10 3. Holding phase 10 100 6 4. Reducing the speed 0.1 to 100 100 to 0.1 60

[0102] Section 1 is used solely for pre-shearing and is not recorded. Only section 4 is used for evaluation. Viscosity (η) and yield strength (τ0) are determined according to IOCCC / Windhab 2000 at 29 °C. Solid Fat Content (SFC) T

[0103] The solid fat content is determined by NMR according to DIN EN ISO 8292-1. For this purpose, the chocolate mass is stored for 24 hours at a storage temperature Tg prior to measurement. In this document, Tg is either 20 °C or 28 °C and is specified when stating the solid fat content. The calculation of the solid fat content (SFC) is performed according to Ziegleder G., Schwingshandl I., Brulheide M. (1998): Bewertung lagerter Schokoladen auf NMR-Kernspinresonanz. Süßwaren(7-8):30-34. The formula is used. SFCT=SFC*T−SFC*40 / (100−SFC*40)⋅100[%] used, where quantities marked with * are measured parameters. Here, SFC Tthe solid fat content at storage temperature T, and SFC 40 the solid fat content at 40 °C. Fatty acid residue spectrum

[0104] The proportion of fatty acid residues in the total fat content of the chocolate mass is determined according to a method derived from Section 64 of the German Food and Feed Code (LFGB), specifically L 13.00-27 / 3. Accordingly, the sample is melted and thoroughly homogenized. Subsequently, 30 mg of the sample is weighed out and the fat content is extracted with n-hexane. The extract is removed and evaporated with nitrogen to dryness. The residue is dissolved in ether, and methanolic trimethylsulfonium hydroxide solution is added for derivatization. The resulting fatty acid methyl esters are then analyzed by gas chromatography (GC-FID - gas chromatography with flame ionization detector). A spectrum of fatty acid residues contained in the total fat content is determined, with the fatty acid residues reported in the form x:y.Here, x is a natural number that indicates the number of C atoms in the fatty acid residue, and y is a natural number (with 0) that indicates the number of double bonds in the fatty acid residue. Triglyceride distribution

[0105] The method for determining triglycerides is derived from Section 64 of the German Food and Feed Code (LFGB), specifically L 13.00-27 / 3. Accordingly, the sample is melted and thoroughly homogenized. Subsequently, 30 mg of the sample are weighed out and the fat content is extracted with n-hexane. The extract is removed and evaporated with nitrogen until dry. The residue is dissolved in an HPLC mobile phase (acetonitrile ether mixture) and diluted. The resulting solution is analyzed for its triglyceride composition by liquid chromatography (HPLC-ELSD). Total fat content

[0106] The total fat content of a chocolate mass is determined according to method L 44.00-4 December 1985 from the Official Collection of Testing Methods pursuant to Section 35 of the German Food and Feed Code (LMBG) "Testing of Foodstuffs - Determination of the Total Fat Content in Chocolate". The mass fraction w is determined according to equation (1) of the method and expressed as the total fat content in wt.% (1 g / 100 g corresponds to 1 wt.%). Temperature measurement

[0107] The temperature of the chocolate masses in the examples and comparisons is measured using a P750 handheld thermometer from ATP Messtechnik GmbH, Ettenheim, Germany. The device is equipped with a Pt100 resistance temperature sensor (platinum resistance), supplied by the same manufacturer as an immersion sensor with handle, mineral-insulated (sensor class 1 / 3 according to DIN, WS 1.4571, article number 6000-1023). 90The P750 handheld thermometer (distributed by the manufacturer at 5 s) is used. According to the manufacturer, the measurement accuracy of this device combination is ±0.03 °C within a measuring range of -50 to +199.99 °C. To achieve this accuracy, the handheld thermometer must first be calibrated with the exact probe to be used in order to compensate for the probe's tolerance. A numerical code is marked on the probe for this purpose. This code contains information about the probe's deviation at zero and its slope relative to the relevant standard or characteristic curve. The numerical code is entered into the P750 handheld thermometer via its control panel and stored in its memory. The device's processor corrects the probe's tolerance defined by the numerical code and corrects the resulting measurement error. The corrected measurement value is displayed on the LCD.For calibration, only references whose maximum error is three times smaller than the error limit specified for the respective device should be used. In the examples and comparison examples, the measurement is taken immediately before printing. For this, the tip of the syringe containing the chocolate mass is removed, the tip of the sensor, which has a diameter of only 1.5 mm, is inserted into the syringe to approximately the middle of the chocolate mass, a 10-second wait is observed, and the displayed temperature value is read on the device.

[0108] The invention is described in more detail below by means of examples and drawings, whereby the examples and drawings do not constitute a limitation of the invention. Unless otherwise indicated, the drawings are not to scale. Production of the chocolate masses according to the invention

[0109] First, a white chocolate mass and a milk chocolate mass were produced. Both masses are formulated according to the invention. The following recipes were used.

[0110] White chocolate mass: - 90g white chocolate, commercially available from Barry Callebaut, made from sugar, cocoa butter, whole milk powder and an emulsifier (sunflower lecithin); - 10g clarified butter Milk chocolate mass: - 34.58 g sugar; - 19.57 g whole milk powder; - 15.51 g cocoa butter; - 9.99 g hazelnut paste; - 8.99 g cocoa mass; - 8.92 g pure butterfat; - 2.00 g lactose; - 0.24 g emulsifier (sunflower lecithin); - 0.2 g vanilla flavoring

[0111] The following equipment was used to produce the white chocolate and the milk chocolate: - Kneading machine: Designation: Beetz company, Double-Z Kneader No. 1158 UMK25, Capacity: 25 kg - Rolling mill: Designation: Bühler company, Hydraulic Universal Three-Roll Mill Model SDH - Conche Designation: Petzholdt company, type PVW-75, Capacity: 75 kg - Marble table - Spatula and putty knife Production of milk chocolate:

[0112] According to the quantities specified above in the milk chocolate recipe, sugar, whole milk powder, lactose, clarified butter, and hazelnut paste were weighed and kneaded in a mixer until a homogeneous mass was formed. This homogeneous mass was then finely rolled in a roller mill to an average particle size of 25 µm. The resulting finely rolled powder was dry-conched in a conche for 6 hours. After dry conching, cocoa butter and lecithin were added and stirred for 15 minutes. Following this, the refining and homogenization process was carried out for 6 hours. After homogenization, cocoa butter and lecithin were added again, along with natural vanilla flavoring to round out the taste, so that the total amount of these ingredients corresponded to the quantities specified above in the recipe. The mass was stirred for another 30 minutes. Finally, the mass was pre-crystallized according to the method described below. Production of white chocolate:

[0113] The purchased white chocolate CHW-S29e4E-UTZ-213 from Barry Callebaut, in pellet form, was melted in a water bath at 45 °C. The clarified butter was stirred into the melted white chocolate according to the quantities specified in the recipe above. The mixture was then pre-crystallized using the method described below. Pre-crystallization of the white chocolate and the milk chocolate:

[0114] Pre-crystallization means that the chocolate undergoes a thermocyclic process. For this, two-thirds of the molten chocolate, at 45 °C, was placed on a marble table. This mass was spread thoroughly several times with a spatula, repeatedly shearing it until it was wax-soft and had reached a temperature of approximately 26 to 27 °C. This pre-crystallized mass was then added to the remaining, non-pre-crystallized third of the chocolate, which was still at 45 °C, and the two masses were thoroughly mixed. The resulting treated mass was then characterized as described below or filled into printer cartridges. Characterization of the chocolate masses produced as described above

[0115] The white chocolate mass and the milk chocolate mass produced as described above were characterized according to the measurement methods contained herein as follows. The white chocolate mass has a total fat content of 42% by weight and the milk chocolate mass a total fat content of 41% by weight, each based on the total chocolate mass. Fatty acid spectrum: Fatty acid residues Proportion in the total fat content of milk chocolate mass [wt.%] Proportion in the total fat content of white chocolate mass [wt.%] (12 to 24):0 54,6 61,8 (16 to 24):0 48,1 54,0 (16 to 20):0 47,9 53,8 (16 to 18):0 47,9 53,8 (4 to 10):y with y≥0 2,0 2,3 Triglyceride distribution: Fatty acid molecule / Triglyceride Proportion in the total fat content of milk chocolate mass [wt.%] Proportion in the total fat content of white chocolate mass [wt.%] at least 1 O per fatty acid molecule 67,6 65,9 at least 2 O per fatty acid molecule 16,1 8,3 at least 3 O per fatty acid molecule 7,2 1,6 with O = oleic acid residue Solid fat content (SFCT): milk chocolate mass White chocolate mass Solid Fat Content (SFC) T at 28 °C [wt.%] 9,1 15,5 Solid Fat Content (SFC) T at 20 °C [wt.%] 33,5 44,3 Dynamic Differential Calorimetry (DSC): milk chocolate mass White chocolate mass Melting peak after the first DSC [°C] 27,52 28,0 Melting peak after the second DSC [°C] 28,87 29,12 Enthalpy of fusion ΔH after first DSC [J / g] 13,4 21,9 Rheology: milk chocolate mass White chocolate mass Viscosity η [Pa·s] 2,54 2,45 Yield limit τ0 [Pa] 29,5 55,50

[0116] Furthermore, the white chocolate and milk chocolate produced as described above were subjected to a taste and sensory evaluation according to the DLG (German Agricultural Society) test scheme for confectionery (chocolate, marshmallow products, oilseed confectionery, dragees, pralines; product nos. 41100-49300). For this purpose, the chocolates according to the invention were compared with commercially available chocolates. The evaluation was carried out by three accredited DLG testers. The following points of the test scheme (numbered according to the test scheme) were assessed: 3. Bite, chewing impression 4. Smell 5. Taste

[0117] The assessment was carried out according to the following DLG point scale. Points Quality description General characteristics 5 Very good No deviation from quality expectations 4 Good Minor deviations 3 Satisfactory Slight deviations 2 Less satisfactory Significant deviations 1 Unsatisfactory Significant deviations 0 Insufficient Not assessable

[0118] The following results were achieved with the milk chocolates. Sample number Sample designation Score achieved 1A Inventive milk chocolate 5 2A Milka Noisette, Mondelez International (not according to the invention) Best before date 28.09.2017 / Lot 00A0565222-12 15:15 5 3A Fin Carré Noisette, Lidl (not according to the invention), best before date 28.12.2017 / 5 Lot L7032A123 16:29

[0119] The following results were achieved with the white chocolates. Sample number Sample designation Score achieved 1B Inventive white chocolate 5 2B Milka White Chocolate, Mondelez International (not according to the invention) Best before date 03.01.2018 / Lot OPZ0270122 17:57 5 3B Fin Carré White Chocolate, Lidl (non-inventive), Best before date 17.03.2018 / Lot L6357A111 01:20 5

[0120] The test results above show that the chocolate masses produced and characterized as described above are comparable to similar chocolates (milk chocolate or white chocolate) in terms of bite, chewing impression, smell and taste. Printer cartridge and 3D printer

[0121] The respective melted chocolate mass is filled into containers to produce a printer cartridge. In the case of the chocolate masses according to the invention described above, the still liquid masses are filled directly after pre-crystallization. In the case of the commercially available chocolates mentioned above, these are first crushed so that they can be dosed as described below. 25 g of the respective mass are filled into a 30 ml syringe, which is commercially available from Amefa GmbH. When filling the syringe, care must be taken to ensure that the plunger is closed with the plunger in such a way that it rests on the mass as free of air as possible, thus producing a printer cartridge as described below. Fig. The process is shown in Figure 1. The print cartridges are then produced in a specially developed 3D printer, which is located in... Fig. 2 is shown schematically. First, the respective printer cartridge is placed in a container located in the Fig.The cartridge is inserted into the preheating chamber (not shown). In this chamber, the filled printer cartridge is preheated until the temperature is homogeneously distributed throughout the cartridge. For this purpose, the cartridge remains in the preheating chamber for at least 60 minutes. The temperature of the preheating chamber is specified in the table below for each example and comparison. The maximum dwell time of the printer cartridges in the preheating chamber is limited to 150 minutes. After preheating, the printer cartridge is removed from the preheating chamber, and the mold temperature is measured immediately as described above. Immediately afterward, the syringe tip is reattached, and the printer cartridge is placed in the chamber. Fig.The sample is inserted into the 3D printer's intake hopper described in section 2 and printed. The intake hopper is heated by the heating coil. In each example and comparison example, the heating coil is set to the temperature (intake hopper temperature) specified in the table below. A chocolate product in the shape of a sitting frog is printed in each case. This shape was chosen because it proved particularly challenging during the investigations into the invention. The table below specifies the range of mold temperature in which the frog can be printed successfully, as well as the size of this range, for each example and comparison example. A good printing result can be assumed if the resulting frog is stable and also holds its shape well under optimal storage conditions. If the mold temperature is below the specified mold temperature range (for this, the preheating temperature and the temperature of the heating hopper may need to be adjusted), the printing process may not be successful.If the temperature is set lower (the preheating temperature and the temperature of the warming chute may need to be set higher), the chocolate mass will be too firm for printing. If the mold temperature is above the specified mold temperature range (in which case the preheating temperature and the temperature of the warming chute may need to be set higher), the printer will not build up the individual layers of chocolate mass correctly, and the mass will tend to run. The results listed in the table below are obtained at a room temperature of approximately 21 to 24 °C. If the ambient temperature deviates significantly, the mold temperature ranges for the respective masses may also shift. Sample number Preheating temperature [°C] temperature Access shaft [°C] Mold temperature range [°C] Size of the mold temperature range [°C] 1A (milk chocolate according to the invention) 28,5 29 28.2 to 29.0 0,8 2A (non-inventive milk chocolate) 30 30 29.6 to 29.8 0,2 3A (non-inventive milk chocolate) 30 30 30.8 to 31.1 0,3 1B (white chocolate according to the invention) 29,5 29 29.7 to 30.2 0,5 2B (white chocolate not according to the invention) 32 32 32.7 to 33.0 0,3 3B (white chocolate not according to the invention) 32 31 32.4 to 32.8 0,4

[0122] The table above shows that all tested chocolate masses can be easily molded. Surprisingly, this also applies to commercially available chocolate masses. However, the commercially available chocolates can only be easily molded within a narrower molding temperature range compared to the chocolate masses produced as described above. Furthermore, this molding temperature range is at higher absolute temperatures for the commercially available chocolates than for the chocolates produced as described above.

[0123] Since the chocolate masses used above are already pre-crystallized, it is not necessary to completely melt them again in the 3D printer, cool them to crystallize, and then reheat them. Such a pre-crystallization cycle typically involves heating the chocolate mass to over 40°C for complete melting and then cooling it to below 15°C. In contrast, the printing method described above simply heats the chocolate mass from room temperature to the required mold temperature. This allows the printing process to be significantly faster, enabling the user to obtain their desired chocolate product much more quickly. Furthermore, the 3D printer is easier to use, and the user's power consumption is reduced.

[0124] Prior art 3D-printable chocolate masses are available in non-precrystallized form in printer cartridges. The prior art assumes that using non-precrystallized chocolate masses for 3D printing is technically advantageous. However, as seen above, precrystallized chocolate masses, even commercially available ones, can also be printed successfully, resulting in a dimensionally stable and shelf-stable product. Since the prior art uses non-precrystallized chocolate for 3D printing, the corresponding 3D printer is designed to incorporate precrystallization into the printing process. This leads to longer printing times and higher energy consumption. Furthermore, the prior art 3D printers require a more complex design and are therefore more expensive to manufacture.Furthermore, pre-crystallization is a process that requires very precise craftsmanship to achieve the desired result. Pre-crystallization influences important properties of the chocolate product, such as gloss, hardness, shrinkage strength, and shelf life. If pre-crystallization is automated in the 3D printer, fluctuations can occur depending on the environment (ambient temperature, humidity, etc.) that can impair the aforementioned properties of the chocolate product. Since, according to the invention, no automated pre-crystallization takes place in the 3D printer, such quality fluctuations cannot occur.

[0125] Furthermore, the chocolate masses known in the prior art for 3D printing are high-melting-point chocolates compared to the milk chocolate masses used above. The melting behavior of these chocolates is primarily determined by their fatty acid profile and triglyceride distribution. Moreover, to the inventors' knowledge, 3D printing of white chocolate is not known in the prior art. Consequently, the invention enables the 3D printing of white chocolate for the first time. In addition, according to the inventive method, different chocolate masses (for example, milk chocolate and white chocolate) can be printed using essentially the same process without retooling or reprogramming the 3D printer. This is not possible with known masses and 3D printers in the prior art.Here, the printer and the process must each be adapted to the chocolate mass, which complicates handling and extends application times. Furthermore, storage stability tests have shown that the chocolate 3D printed products obtained according to the invention exhibit a reduced tendency to bloom, i.e., improved resistance to fat bloom, compared to the aforementioned, higher-melting-point chocolates known in the prior art for 3D printing.

[0126] Unless otherwise stated in the description or the respective figure, the figures are shown schematically and not to scale: Fig. 1 a printer cartridge according to the invention; Fig. 2 a device according to the invention; Fig. 3 a flowchart of a method according to the invention; Fig. 4a) a chocolate product according to the invention in cross-section; Fig.4b) another chocolate product according to the invention; Fig. 5 another chocolate product according to the invention in cross-section; Fig. 6 another chocolate product according to the invention; Fig. 7a) a further chocolate product according to the invention in cross-section; and Fig. 7b) another chocolate product according to the invention.

[0127] Fig.Figure 1 shows a printer cartridge 100 according to the invention. The printer cartridge 100 comprises an outer wall 101 made of plastic, which at least partially surrounds an interior space 102. A chocolate mass 103 is located in the interior space 102. The printer cartridge 100 is a 3D printer cartridge designed for insertion into a 3D printer 200. For this purpose, a shape of the outer wall 101 is designed as a positive mold to a negative mold formed by a receiving chute of the 3D printer 200. The printer cartridge 100 has a nozzle 104 with a circular outlet opening 105. The outlet opening 105 has an opening area of ​​1 mm². 2The printer cartridge 100 further includes a piston 106 with a plunger 107. By applying force to the piston 106, the plunger 107 can reduce the volume of the interior 102 such that the chocolate mass 103 is forced out of the printer cartridge 100 through the outlet opening 105. This allows the chocolate mass 103 to be dispensed from the printer cartridge 100 in a strand. Consequently, the printer cartridge 100 is designed according to the principle of a syringe. The chocolate mass 103 contains a total fat content of 42% by weight, based on the total weight of the chocolate mass 103 of 25 g. The total fat content includes several fatty acid residues, each without a double bond and with a number of carbon atoms per fatty acid residue in the range of 12 to 24, totaling 54% by weight, based on the total fat content.Furthermore, the total fat content includes several fatty acid residues, each without a double bond and with a number of carbon atoms per fatty acid residue in the range of 16 to 24, totaling 49% by weight of the total fat content. The total fat content also includes several fatty acid residues, each without a double bond and with a number of carbon atoms per fatty acid residue in the range of 16 to 20, totaling 48% by weight of the total fat content. Additionally, the total fat content includes several fatty acid residues, each without a double bond and with a number of carbon atoms per fatty acid residue in the range of 16 to 18, totaling 48% by weight of the total fat content. Finally, the total fat content includes several fatty acid residues with a number of carbon atoms per fatty acid residue in the range of 4 to 10, totaling 2% by weight of the total fat content.

[0128] Fig.Figure 2 shows a device 200 according to the invention, which is a 3D printer 200. The 3D printer 200 includes the printer cartridge 100 according to Fig.1. The printer cartridge 100 is held in a receiving hopper of the 3D printer 200 such that the nozzle 104 with the outlet opening 105 is positioned above a substrate 202. The nozzle 104 can be guided by a rail system 207 and by vertical translation of the substrate 202 by a lifting device 203 (each indicated by arrows) and motors 206, such that the outlet opening 105 can be moved to any point within a three-dimensional working volume above the substrate 202. Thus, the device 200 can produce chocolate products 400 in a variety of shapes, each of which fits within the working volume. The guidance of the nozzle 104 by means of the rail system 207 and the dispensing of the chocolate mass 103 from the outlet opening 105 are computer-controlled by a data processing unit 205.The data processing unit 205 is connected to a power supply (not shown) for current transmission and to motors 206 and a linear motor 208 for signal transmission. Thus, the data processing unit 205 can control motors 206 and the linear motor 208. The linear motor 208 has a rotor 209, which can exert a force on the piston 106 of the printer cartridge 100, so that the chocolate mass 103 can be dispensed from the outlet opening 105 onto the substrate 202. In order to set the chocolate mass 103 to a molding temperature, the device 200 also includes a temperature control device, which has a heating coil 210 arranged around the receiving chute such that the chocolate mass 103 in the printer cartridge 100 held in the receiving chute can be heated. The heating coil 210 is shown in section here.Furthermore, the data processing device 205 includes a hard drive on which a digital data set containing CAD models of the numerous shapes of the chocolate products 400 is stored. The computer-controlled movement of the outlet opening 105 takes place along a three-dimensional trajectory 204, which lies within the working volume. During movement along the three-dimensional trajectory 204, the distance 201 between the substrate 202 and the outlet opening 105 monotonically increases. Thus, the device 200 is suitable for carrying out the method 300 according to [reference missing]. Fig. 3. Furthermore, a chocolate product 400 can be produced with the 3D printer 200 at a printing rate of 0.2 minutes per gram of chocolate mass. The chocolate product 400 is ready to eat after printing and therefore requires no further processing or active cooling. Consequently, the chocolate product 400 is a finished chocolate product.

[0129] Fig.Figure 3 shows a flowchart of a method 300 according to the invention. In a process step a) 301 of the method 300, the device 200 of the Fig. 2 and the 100-ink printer cartridge Fig.1. Separately provided. In a subsequent process step b) 302, the printer cartridge 100 is inserted into the receiving hopper of the 3D printer 200. In a process step c) 303, the chocolate mass 103 in the printer cartridge 100 is heated to a forming temperature by means of the temperature control device with the heating coil 210. In a process step d) 304, the chocolate mass 103, at the forming temperature, is shaped by means of the piston 106, the plunger 107, and the nozzle 104 with the outlet opening 105 of the printer cartridge and dispensed onto the substrate 202 of the device 200. Thus, a finished chocolate product is produced on the substrate 202 in the form of a chocolate mold. In process step d) 304, the outlet opening 105 of the nozzle 104 follows a three-dimensional trajectory 204, along which the distance 201 between the substrate 202 and the outlet opening 105 monotonically increases.Furthermore, the chocolate mass 103 is not heated above the mold temperature of 29 °C in process steps b) 302 to d) 304. Additionally, the minimum temperature of the chocolate mass 103 in process steps b) 302 to d) 304 does not fall below 20 °C. Process 300 does not include tempering of the chocolate mass 103 in the sense of chocolate production, i.e., no pre-crystallization of the chocolate mass 103, as is customary in chocolate manufacturing. Rather, the chocolate mass 103 in the printer cartridge 103 is already pre-crystallized in process step a) 301 to ensure a high beta-5 crystal content.

[0130] Fig. Figure 4a) shows a cross-section of a chocolate product 400 according to the invention. The chocolate product 400 is produced by means of the method 300 of the Fig.3. Available finished chocolate product. The chocolate product 400 is a hollow chocolate body consisting of a wall 401. The wall 401 has a wall thickness 402 of 1 mm. The wall completely surrounds an interior 403. The chocolate product 400 is shaped as a hollow sphere.

[0131] Fig. Figure 4b) shows another chocolate product 400 according to the invention. This chocolate product 400 is also produced using the method 300. Fig. 3. Available finished chocolate product. The chocolate product 400 consists of a wall 401, which has a wall thickness 402 of 2 mm. The chocolate product 400 is formed as a corrugated layer.

[0132] Fig. Figure 5 shows another chocolate product 400 according to the invention in cross-section. This chocolate product 400 is also produced using the method 300. Fig.3. Available finished chocolate product. The chocolate product 400 includes a wall 301, which has a wall thickness 402 of 1 mm. The wall 401 completely surrounds an interior product cavity 403. The chocolate product 400 is designed as a hollow cylinder closed at its ends with a support structure 501 within the interior product cavity 403.

[0133] Fig. Figure 6 shows another chocolate product 400 according to the invention. This chocolate product 400 is also produced using the method 300. Fig. 3. Available finished chocolate product. The chocolate product 400 consists of a wall 401, which has a wall thickness 402 of 2 mm. The wall 401 completely surrounds an interior product cavity 403. The chocolate product 400 is designed as a hollow cylinder with 8 openings 601 in the wall 401.

[0134] Fig.Figure 7a) shows a cross-section of another chocolate product 400 according to the invention. This chocolate product 400 is also produced using the method 300. Fig. 3. Available finished chocolate product. The chocolate product 400 includes a hole 701, where the hole 701 has a depth 702 of 10 mm. The hole 701 is a depression. The chocolate product 400 is trough-shaped.

[0135] Fig. Figure 7b) shows another chocolate product 400 according to the invention. This chocolate product 400 is also produced using the method 300. Fig. 3. Available finished chocolate product. The chocolate product 400 includes a hole 701, the hole 701 having a depth 702 of 20 mm. The hole 701 is a tunnel that completely penetrates the chocolate product 400. The chocolate product 400 is designed as an open hollow cylinder. LIST OF REFERENCE MARKS 100 printer cartridges according to the invention 101 Exterior wall 102 Interior 103 Chocolate mass 104 nozzle 105 Exit opening 106 pistons 107 stamps 200 device according to the invention / 3D printer according to the invention 201 Distance between substrate and exit opening 202 Substrat 203 Lifting device 204 three-dimensional trajectories 205 Data processing facility 206 engine 207 rail system 208 Linear motor 209 runners 210 heating coil 300 method according to the invention 301 Procedure step a) 302 Procedure step b) 303 Procedure step c) 304 Procedure step d) 400 chocolate product according to the invention 401 Wall 402 Wall thickness 403 Product interior 501 Support structure 601 Opening 701 holes 702 Depth

Claims

A printer cartridge (100), comprising a) an outer wall (101), and b) a chocolate mass (103), wherein the outer wall (101) at least partially surrounds an interior (102), wherein the interior (102) contains the chocolate mass (103), wherein the chocolate mass (103) contains a total fat content, wherein the total fat content includes one or more fatty acid residues, each a) without a double bond, and b) with a number of carbon atoms per fatty acid residue in the range of 12 to 24, in a total proportion in the range of 40 to 75 wt.%, based on the total fat content. The printer cartridge (100) according to claim 1, wherein the chocolate mass (103) exhibits a maximum at a temperature in a range of 25 to 29 °C according to the first dynamic differential calorimetry described herein. The printer cartridge (100) according to claim 1 or 2, wherein the total fat content comprises one or more fat molecules with at least one oleic acid residue in a total proportion in the range of 50 to 80 wt.%, based on the total fat content. The printer cartridge according to one of the preceding claims, wherein the total fat content according to the method described herein has a solid fat content in the range of 25 to 55 wt.%, based on the total fat content, at 20 °C. The printer cartridge according to one of the preceding claims, wherein the total fat content comprises at least A) a first fat content in a proportion in the range of 15 to 40 wt.%, and B) a second fat content different from the first fat content in a proportion in the range of 5 to 30 wt.%, in each case based on the total weight of the chocolate mass. The printer cartridge according to claim 5, wherein the total fat content additionally includes a third fat content different from the first fat content and the second fat content in a proportion in the range of 1 to 20 wt.%, based on the total weight of the chocolate mass. A 3D printer (200) comprising the printer cartridge (100) according to one of claims 1 to 6 . A method (300) comprising as process steps: a) providing i) a device (200) comprising a temperature control device, and ii) a container comprising a chocolate mass (103); b) contacting the container with the device (200); c) adjusting the chocolate mass (103) to a molding temperature by means of the temperature control device; and d) molding the chocolate mass (103) at the molding temperature by means of a nozzle (104) having an outlet opening (105) by superimposing a substrate (202) with the chocolate mass (103) to obtain a chocolate molded body, wherein the outlet opening (105) of the nozzle (104) follows a three-dimensional trajectory (204); wherein the chocolate mass (103) assumes a maximum temperature of not more than 40 °C in process steps b) to d). The method (300) according to claim 8, wherein the mold temperature is in a range of 25.0 to 35.0 °C. The method according to claim 8 or 9, wherein the chocolate mass, according to the first dynamic differential calorimetry described herein, exhibits a maximum at a temperature in a range of 25 to 29 °C. The method according to claim 10, wherein the mold temperature does not deviate by more than 2 °C from the temperature of the maximum. A 3D printer (200) comprising a container, wherein the container a) includes an outer wall (101), b) includes an opening and c) includes a chocolate mass (103), wherein the outer wall (101) at least partially surrounds an interior space (102), wherein the interior space (102) contains the chocolate mass (103), wherein the container is arranged and designed such that by applying a force to the chocolate mass (103) or the outer wall (101) or both, at least a portion of the chocolate mass (103) can be released from the opening of the container, wherein the chocolate mass (103) includes a total fat content, wherein the total fat content includes one or more fatty acid residues, each a) without a double bond, and b) with a number of carbon atoms per fatty acid residue in the range of 12 to 24, in a total proportion in the range of 40 to 75 wt.%, based on the total fat content. A finished chocolate product obtainable by the method (300) according to one of claims 8 to 11 or with the 3D printer (200) according to claim 7 or 12 . A chocolate product (400) comprising a wall (401), wherein the wall (401) is characterized by a wall thickness (402) in a range of 0.5 to 4 mm. A use of a 3D printer (200) for printing a chocolate mass (103) to obtain a finished chocolate product, wherein the chocolate mass (103) contains a total fat content, wherein the total fat content includes one or more fatty acid residues, each a. without a double bond, and b. with a number of C atoms per fatty acid residue in the range of 12 to 24, in a total proportion in the range of 40 to 75 wt.%, based on the total fat content. A container for 3D printing chocolate, wherein the container a) includes an outer wall (101), b) includes an opening, and c) includes a chocolate mass (103), wherein the outer wall (101) at least partially surrounds an interior space (102), the interior space (102) containing the chocolate mass (103), wherein the container is designed such that by applying a force to the chocolate mass (103) or the outer wall (101) or both, at least a portion of the chocolate mass (103) can be released from the opening of the container, wherein the chocolate mass (103) includes a total fat content, wherein the total fat content includes one or more fatty acid residues, each a) without a double bond, and b) with a number of carbon atoms per fatty acid residue in the range of 12 to 24, in a total proportion in the range of 40 to 75 wt.%, based on the total fat content. A use of a chocolate mass (103) for 3D printing of chocolate, wherein the chocolate mass (103) contains a total fat content, wherein the total fat content includes one or more fatty acid residues, each a. without a double bond, and b. with a number of C atoms per fatty acid residue in the range of 12 to 24, in a total proportion in the range of 40 to 75 wt.%, based on the total fat content.

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