A method is disclosed for molding chocolate, candy or other food materials into a molded, edible product in a shape based upon one or more three dimensional images of an original object that is desired to be replicated. Three dimensional molds are formed based upon three dimensional image data obtained by three dimensional scanning or processing of two dimensional images, and three dimensional printing of mold forms. The method of the invention minimizes distortion and loss of detail in the final molded product, utilizing food safe/FDA compliant materials in the construction of molds.
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