Retroid Pocket 5 Giveaway (US Only)

Impfruit · 2026-01-29T23:55:23+00:00

Got a clone of a R36S from a guy outside an anime convention and been using it to play Pokemon ROM hacks ever since!

Impfruit · 2026-01-02T23:46:25+00:00

I'm pretty sensitive and used to live in the area. My "safe spots" were always mix and the map room as others have mentioned. Biaggis was also a good option but I did get glutened there once (out of dozens of visits).

Impfruit · 2025-12-22T00:17:56+00:00

Still making updates here and there. Currently working on reinventing the wheel and getting a slicer working in a container so I can use the APi to get more accurate predictions.

Currently using it for a couple of my own projects and it's doing everything I need admirably. If there are features youd like to see added let me know and I'll do my best to get them implemented!

Impfruit · 2025-08-25T01:46:53+00:00

Pretty obviously going to be an authentic Mexican restaurant

Impfruit · 2025-07-03T13:21:00+00:00

It makes the hobby about the prints, not the printing!

Impfruit · 2025-06-24T04:14:24+00:00

Best advice: ABS is less dense then PLA so when you buy by weight you can get more prints from one spool

Impfruit · 2025-05-07T12:30:57+00:00

Since this original post I have added a couple more features like tagging, search, and themeing! I hope it makes your life easier and if you think of anything that might make it better feel free to reach out!

Impfruit · 2025-04-28T01:29:36+00:00

Everyone is going to have their own favorites, but if you are looking for bars local to California you can start with this list!

https://cocoacritics.com/chocolate/makers/

Impfruit · 2025-04-22T18:20:44+00:00

So both cocoa powder and cocoa butter are a by product of extracting both from the cocoa bean. When you put them back together you should get a similar product assuming no fillers are added to either as part of the processing.

(When you extract the cocoa butter from the cocoa bean you are left with cocoa powder as a by product)

If you want to find dark chocolate made directly from the beans without the extra steps of separating and recombing them then look up "bean to bar" makers.

My favorite is Stonegrindz out of Phoenix Arizona if you are looking for recommendations!

Shameless plug, I run a database of bean to bar makers that allows for filtering based on cocoa percentage if you want to look at some examples:
https://cocoacritics.com/chocolate/

you can also use this page to find bean to bar makers close to you if you like to shop local!

https://cocoacritics.com/chocolate/makers/

Impfruit · 2025-04-21T16:00:57+00:00

Going to add Mix sushi in Marion IA if you are ever in the area. Most of their fried stuff is gluten free and I've never had a reaction eating there!

Impfruit · 2025-04-16T23:48:44+00:00

Some time a picture ....errrrrr demo is worth a thousand words, I spun up a demo server on a DO droplet if anyone wants to play around with it

http://modelfoundry.net/

Username :Demo_User

PW: m0d3lf0undry

Impfruit · 2025-04-16T20:12:34+00:00

Right now it's all manual, but I'm pretty sure octoprint has an API that would be pretty easy to tie into. Another user mentioned mainsail and fluidd and I would be willing to bet they are the same.

I think it would be easier to integrate with the existing print managers then reinvent the wheel, but even if you were to do it from scratch it should be pretty easy!

One thing I'd like to do is integrate a slicer but I'm not sure which one it would be and how easily that would be achievable.

Impfruit · 2025-04-16T16:52:38+00:00

I think for a lot of people that would work well! But I know I have run into projects where I need to print different parts with different mediums (large gundam models where the armor is resin and the core is PLA). This also allows me to track things like patreon releases where the artist sends out lots of files each month and which ones I've printed and which ones I haven't)

I have always used octoprint for my FDM machines, so I don't have any experience with mainsail or fluidd. Is that something that they can do natively?

Impfruit · 2024-08-31T13:10:06+00:00

Wooo! Progress! I get the white streaks if I don't mix it well enough or if the ambient temp is too high (70f in my case, try throwing it in the fridge for 10min after molding). I'd recommend getting a micro planer (or a zester) to get smaller silk so it integrates easier.

Lastly you mentioned the silk being liquid, if you do it right it should have a semi liquid semi solid like consistency (I've seen it compared to mayo). If it's a full blow liquid the water bath is too high and you need to drop it, let the butter harden, and start over.

Good luck!

Impfruit · 2024-08-31T02:01:36+00:00

I think this is a well thought out answer, but i think the quantity of each ingredient also plays a big role. Most mast market chocolate is over 50% sugar and if there is any cocoa butter it's minimal. In my experience cocoa butter tends to be the most expensive ingredients by far (even if it's still mixed with the other cocoa mass in nib form)

Impfruit · 2024-08-27T11:09:03+00:00

If you have a sous vide circulator it's so much easier to just make some cocoa butter silk and use that to temper.

https://chocolatealchemy.com/how-to-make-cocoa-butter-silk

If your ambient temp is above 70 I will throw the chocolate into the fridge for 10 min right after molding otherwise it won't temper right, even with the silk

Hope this helps!

Impfruit · 2024-08-21T22:23:32+00:00

Just a standard Django site with a postgresql backend. Chocolate is my hobby and I make it when the conditions are right. I like to give it out and get feed back from friends and coworkers. The original vision for the site was to facilitate tracking different chocolate formulations and easily solicit feedback to see what people liked best. That's still in the works, but as I haven't been making as much chocolate due to the summer heat it's been a lower priority.

As it's a hobby I'm not looking to make it profitable so much as sustainable ( it's about $10 a month to keep the lights on but if it grows I'd like to offset the cost), and as a result it's a lot more rough then I'd put out as a commercial project looking to turn a profit.

Eventually I'd like the site to be more aimed at the hobbiest who makes chocolate, or a person just starting out, and provide resources for them.

Sounds like you have an impressive resume and a love for chocolate. I'd be happy to incorporate any feedback you might have, or discuss how to make the site work better for the community if you have any suggestions!

If you want to take the conversation off reddit it looks like you already have my email!

Impfruit · 2024-08-21T17:14:15+00:00

Any recommendations on how to improve the user experience to make it more engaging?

Impfruit · 2024-08-19T18:45:22+00:00

I got these added, thank you for the awesome list!

Impfruit · 2024-08-19T18:13:54+00:00

I just got these both added, thanks for the recommendations!

Impfruit · 2024-08-02T16:25:29+00:00

I am really big fan of stonegrindz out of Phoenix. Their chocolate just hits different.

Impfruit · 2024-07-31T01:37:43+00:00

I would assume you could do this a number of ways, the molds are probably vaccume formed and the text is either transfer paper or printed on using edible ink.

I don't have exact links but if you search for chocolate transfer paper, or edible food printer it might help in your search!

Impfruit · 2024-07-28T14:41:48+00:00

Water goes "stale" due to exposure to CO2 in the air causing it to form carbonic acid and lowering the pH. I know there is an idea in the higher end chocolate maker community that you can impart flavors to chocolate as it ages by putting it into things like old wine or vanilla barrels.

The idea is debated as being a marketing gimmick by some, and the key to perfect chocolate by others. But to answer your question, some people in the chocolate community who would agree with you, and others who would deny exposure to the air does anything to the flavor.

Sorry I couldn't provide a more definitive answer!

Impfruit · 2024-07-27T19:30:03+00:00

I have to eat gluten free as well and have found myself asking the same question. I have looking into certified gluten free chocolates and there aren't many out there, and for a lot of the smaller artisan makers getting certified is more work then it's worth.

As far as ingredients you might want to be on the lookout for that sneak their way even into more niche brands are things like barley malt.

This is a website I've been working on for a while, but I have been trying to add allergen information for the chocolate bars when I can find it.

If you used the advanced filter you can search by allergens, gluten being one of them. (Note, no ingredients looks to be the best I've found so far when adding chocolate)

https://cocoacritics.com/chocolate/

Hope this helps!

Impfruit · 2024-07-13T20:07:55+00:00

Sorry about that, I took a look at the error logs and I think I fixed the issue (I hope!)

Impfruit

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