Introduction: PhotoShop Choco(Tool)Bar

About: In addition to performing full-time job of "shaman" of the Italian community of Technological Craftman, engaged in research, training and dissemination of culture in Visual Communication. Always passionate abo…
The chocolate bar looks like a lot of the  toolbar of a lot a graphic software. It must have been the reason that prompted me to create this bar of dark chocolate in the shape of the Photoshop toolbar.

You need:
  • A little bar of plexiglass, polyethylene, or similar
  • A Roland Versa UV LEF-12 Printer (hi-quality chocolate) or a 3D printer (medium quality) or a Uniposca fine pencil (low quality)
  • Food  grade Silicone
  • Cardboard
  • Cutter
  • Chocolaterie
  • Chocolate 
  • Fridge 

Step 1: Printing Bass Relief

I use the graphic or the toolbar of photoshop 3.0 to make the chocolate bar. Vectorialize the bitmap e send it to the Roland Versa UV LEF-12 to make in hi quality the bass relief. 
The VersaUV LEF-12 is Roland’s first flatbed UV-LED printer capable of printing on the surfaces of two- and three-dimensional objects up to 100mm thick.

I use Eco-UV S flexible UV curable inks, for print not with CMYK but with clear varnish ink. I can produce both a matte or high-gloss finish and also be built up for 3D textures and embossed effects such as Braille or my photoshop toolbar.

In alternative you can use 3D printers or an Uniposca to hand draw your graphic. I show you this solution in another instructables.

Step 2: Prepare the Box for the Mold

Use a plastified cardboard, draw the shape of the bar. Cut fold and paste to have this result.

Step 3: Casting

Prepare the silicon. Blend 10 part of component "A" with 1 part of component "B" , the catalyst. 
Search in internet to found the productor near you. I use an italian company, Siliconi Padova.
Quickly cast the mixture in the box with the bar in the middle and the bass relief in the top.

Step 4: Mold Removal

After 20 minute you can remove the mold. 

Step 5: Chocolate

With a chocolaterie and some pralines prepare the chocolate and decant it in the mould.
Just a little bit of vibrations before put it in the fridge.

Step 6: Eat!

When the chocolate is harden you can remove it from the silicone mould and it's ready to eat!