Enrobing question

Corey Meyer
@corey-meyer
03/30/14 09:01:20
22 posts
Question for you all. Using an enrober, how do you enrobe things without them falling into the chocolate? Confectioners sugar on marshmallows for example. If it falls into the tempered chocolate, what does this do to the chocolate?
updated by @corey-meyer: 04/10/15 17:39:20
Ruth Atkinson Kendrick
@ruth-atkinson-kendrick
04/13/14 22:21:02
194 posts

Brush, shake any foreign material off before sending down the belt.

Clay Gordon
@clay
04/14/14 07:43:02
1,680 posts

Another thing you can do is to encapsulate the pieces by spraying them with tempered cocoa butter before enrobing.

I learned this technique from someone who was filling shells with fruit preserves - the chocolate bottom would not stick to the preserves, leading to all sorts of problems. Spraying the exposed surface of the preserves with the cocoa butter and letting them sit for a few minutes solved all of the production problems.

I can imagine it being used to keep powders and very small bits stuck to the surface of what's being enrobed.




--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
clay - http://www.thechocolatelife.com/clay/

Tags

Member Marketplace


Activity

kapil jain
 
kapil jain
 
kapil jain
 
@kapil-jain • 7 years ago

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details

 

colorchocolate
 
@colorchocolate • 7 years ago

FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN

Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo

Inquires: equalcolombia@gmail.com

- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf

- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf

Clay Gordon
 
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
 
The 4 Chocolatiers
 
@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.