In our final project, we studied 3D print of chocolate. The goal of our project was to determine the parameters, which significantly affect the quality of 3D print, with the help of the extruder for chocolate L3D. In the theoretical part, we first introduced 3D print, and then explained printing of food separately and in more detail. In experimental part, we first produced the holder for extruder, so we could attach it to the 3D printer. During the experiment, we tested three different types of chocolate, and tried to determine which parameters significantly contribute to the quality of the 3D print. Besides those parameters, we also tried to determine which of the chocolate ingredients affect the quality of the 3D print. We found it easier to print with chocolate that has more cocoa butter, because such chocolate hardens faster. In our case, chocolate frosting by Dr. Oetker proved to be the most suitable for 3D printing.