Recently, three dimensional (3D) printing is being widely investigated not only in inorganic materials but also in organic materials. In an original way, our idea is to apply the 3D-gel additive manufacturing to propose new insights in exotic organic materials, the chocolate. Based on a selected chocolate, a special attention is given on three main aspects: process parameters, with structural post-processing analysis, and shapes objects stability. Our first results show that to produce 3D-delicate and complex edible structures, the binding mechanisms, such as solidification upon cooling, must be adapted. Acknowledgements: The authors thank CNRS and MINES ParisTech/PSL.