Chocolate printing vs casting?
In my experience, direct printing of chocolate is tedious because:

It has to be around 88 C to melt; and
It doesn't solidify very quickly at normal room temperature.

Unless you can print in a chilled environment (freezer is better than refrigerator), you will likely wind up printing a chocolate puddle. Even then, you have to heat not only the reservoir but also the entire nozzle (or it may solidify in the nozzle).
Also, some chocolates have issues if they freeze or become overheated, so it's a very tight tolerance with the temperatures.