Step 6: Uses

Possible uses of the chocolate string:
  • Easy shaping of chocolate over mold.
  • Hollow chocolate egg in egg cup.
  • Decoration.
  • Wound chocolate bar, could have core, eg. thin peanut brittle.
Please leave any other ideas you may have in the comments setion.
Heads up, aluminum should never be used with food unless it has been anodized(electrically oxidized to form a hard outer layer). If not, the Al can be reactive with foods and toxic. machining certainly scraps away any existing oxidation. Always make food tools out of 304 or 316 stainless steel! I hope you read this ASAP. Well written DIY, but remake with stainless!
A bit sceptical about this comment (what about all those aluminium pots and pans used with heat thus increasing rate of reaction). Please could you post a link to any reputable sources that share this view or maybe a research paper.
Hysteria... While aluminum accumulates in the body over time and can become toxic, there are rules it must follow to do so. After machining, aluminum immediately forms an oxide layer, although not as hard as 'hard' anodizing (there are different types/methods of anodizing that provide various levels of protection). Aluminum is used in antacids, antiperspirants, and..... get this..... ALUMINUM FOIL! <br>Aluminum is reactive (as is copper, and iron), meaning it will form ions or salts in the presence of acidic or alkaline foods. These forms of aluminum are bad but toxic exposures are usually found in the workplace/industrial settings - not in the kitchen. <br>Chocolate is only slightly acidic so there may be very small amounts of aluminum absorbed but you are probably in more danger of contracting food poisoning from a dirty stainless steel container than toxic exposure to aluminum from kitchen utensils.
Thank you for your input in this matter.
Great instructable! I've been wanting to do this since I saw chocolate extruded on a trip to Trinity College Cambridge. I've not seen it since but recently tracked down the papers published by that group. <br> <br>My only thoughts to improve the instructable would be some nice shots of you bending the extruded chocolate, perhaps a plait? <br> <br>I see also you're from Beds, whereabouts? I grew up in Dunstable...
I saw that extruder during a science week at school about 4 years ago but had completly forgotten the details except that it had a bottle jack in it somewhere.<br>Near Shefford<br>I searched for research materials to do with this but came up empty, could you post a link to where you found the documents please?
These were the guys I saw showing flexible chocolate: <a href="http://www.ceb.cam.ac.uk/pages/flexible-chocolate.html" rel="nofollow">http://www.ceb.cam.ac.uk/pages/flexible-chocolate.html</a><br> <br> I know a little of Shefford as I used to go to Henlow with cadets.<br> <br> A paper by them explaining the phenomenon a little is available <a href="http://www-f1.ijs.si/~rudi/sola/chocolate.pdf" rel="nofollow">here</a><br>
Very Nice, i make somethig like that some years ago but i used a pneumatic cilincer and i aded a second cilinder around the one that have the chocolate with a resistance boiling water to help the chocolete to melt a little

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