The Chocolate Life

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Comment by Corey Meyer on June 14, 2013 at 6:13am
Thank you! I learn how to do things much better hands on. Do you know of anyone in the NY 5 boroughs that has the machine that would be willing to show us? I really appreciate it.
Comment by Giuseppe on June 14, 2013 at 4:44am

Corey, on the enrober, exactly at the same point where the two chocolate veils are, there is a lever that closes a small bowl under the net (it is still part of the enrober). This system creates a sort of hurdle that slows the chocolate's flow back to the heating bowl. This system causes a chocolate puddle under the product that enrobes the bottom. So chocolate from the top "and" from the bottom. The lever can be adjusted to regulate the quantity of the chocolate to the bottom.

We do manufacture enrober from the 7 kg bowl tempering machine upwards.

Comment by Corey Meyer on June 12, 2013 at 3:17pm

Question: When you enrobe, is the bottom covered as well? How much do they cost? How big are they? I know that is probably a silly question since it probably is a wide range. Basic starting enrober is what we would be looking for. Thanks!

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