RE: chocolates

Date: Thu Mar 23 2000 - 23:40:59 EET


It looks like you used the DOW Scholastic J silicone. I'm wondering what
the health hazards are using this material or has it been deemed food grade?
We had a discussion about this a couple of years ago as Marshal Burns
pointed out and unless something has changed I think that the NON-food grade
silicones out-gas for some time after final cure. It seems to me that this
would cause your chocolate to taste a bit like silicone and possibly be bad
for you.

Just some thoughts on the cautious side!


        -----Original Message-----
        From: Jorge Baquero []
        Sent: Thursday, March 23, 2000 3:22 PM
        To: 'Marshall Burns'; Eifert, Dan; 'Robin Stoddart';
        Subject: chocolates

        Dear List,

        Recently I experimented making chocolates with organic shapes using
        FreeForm modeling system. I printed a thermojet master from the STL
        made a silicone production mold out of it and casted the chocolate
        In the future I plan to make a thermoform mold instead of the
silicone. You
        can see the pictures of the process at:

        Product Quality Specialist
        Sensable Technologies

        -----Original Message-----
        From: Marshall Burns []
        Sent: Tuesday, March 21, 2000 11:30 AM
        To: Eifert, Dan; 'Robin Stoddart';
        Subject: Fabbing chocolate

> I've been listening to this list for the past 10 months and
> someone has REALLY hit on a practical use for this technology!
> Custom chocolate sculptures!


            A little over a year ago, there was an extensive debate on the
        about fabbing chocolate sculputes and other edible applications. See for a collection of the
        on this subject.

        Best regards,
        Marshall Burns
        President, Ennex Corporation
        Los Angeles, USA, (310) 397-1314

        For more information about the rp-ml, see

        For more information about the rp-ml, see

For more information about the rp-ml, see

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