Chocolate DNA for the Cocoa Press

As soon as I assembled my Cocoa Press, I embarked on making Chocolate DNA. It took me six revisions of the model and I ingested a large number of delicious calories along the way.  I ended up with two versions I am thrilled with. The taller strand with the full 360 degree twist is visually more impressive, but the half strands are more bite-sized and easier to eat. Of course, both are equally yummy. Some tips with printing:

• I used the 0.8 mm Nozzle with a 0.5mm Layer Height. I printed in Spiral Vase mode (a lesson I learned from DaveMakesStuff).
  
• I recommend some form of bed adhesion. In retrospect, I should have tested a Brim. :) What I ended up doing was adding an extra Box part in PrusaSlicer. I right clicked and selected Add Part→Box. I then put that box at the base of my DNA.  The box's dimensions were 10mm x 34mm x 2mm. It came off easily when the print finished.
  
• Finally, I have found slow speeds to greatly assist this model. I print these at 30% of the normal speeds. You don't have to get fancy with this. You could even update the speed on your Cocoa Press's LCD panel. In my case, I took advantage of the custom G-Code feature I learned about from Chris Heninger on the Cocoa Press Discord Channel. After slicing in preview mode, I scrolled down to the layer where my DNA started. I right clicked and selected Add Custom G-code. I pasted in “M220 S30” and hit OK.
  

I hope these models work out well for you! Happy Printing (and Eating!)