The purpose of this research was to make a chocolate bar with flour from kiwicha (Amaranthus caudatus) and soy lecithin (Glycine max) using 3D printing technology. A conventional 3D printer (used to print with plastic) was used to which the extrusion system was modified to "print" custom bars. Free softwares were used to design new parts (Repetier Host), commands (Arduino) and circuits (Fritzing) in the construction of the new extruder. PLA plastic was used to build the parts that allowed the extruder to be assembled in the conventional 3D printer. Different concentrations of kiwicha flour (10%- 30%) and soy lecithin (0% - 10%) were used to make the chocolate bar, completing 100% with milk chocolate; following an experimental design of the type 22 + 2 * 2 + 4 center points. A sensory evaluation was performed with a hedonic scale of 7 points and categorical responses were obtained. For pr...