RE: Chocolate Panning

Hi,

I am currently looking to start a small chocolate business by producing various type of panned chocolate.  I have done some research and found that most of the people will use polishing agents (e.g coating gum & shellac) in polishing the chocolates.  I personally don't quite like this method because the smell of this polishing agents are quite terrible.  Anybody knows how to complete the polishing by not using the polishing agents?  Also, will the results be comparable to using the polishing agents?

thanks.