The Chocolate Life

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I've been toying with the idea of making a small tempering/enrobing machine - I'm thinking that in principle they're not *too* complicated, and at present I'm producing quite small quantities of truffles so a big machine would be overkill (and more than I can afford).

I'm thinking of something along the lines of... taking a small chocolate fountain machine (as it has a pump and heating element), adding thermostatic control to the heating element to allow tempering, then adding some tubing to re-route the chocolate flow to a simple 'waterfall' positioned over a simple conveyer belt (that might take a small dip downwards through a trough to cover the truffle bases)

Now there's plenty of detail to get right there, but I'm just wondering if anyone has tried anything like this before and has any pointers... 

Tags: enrobing, tempering

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Wow! Good luck to you! I look forward to hearing the developments of this project!

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