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Hello everyone, I own a bakery and we make a ping pong ball sized product that is currently hand dipped in chocolate using, ahem, a spoon.  As our volumes (about 2,000 per 8 hour shift) have outpaced this antiquated method we are about to invest in enrobing equipment but really need your expert advice.  I am using a couverture chocolate so tempering is not necessary.  I simply need to get a nice,…