Cheers
Thank you
Newbie here so go gentle please...LOL
I've used the Twirlo machine with Capol glaze (Capol 254) and lacquer (Capol 425). The glaze makes it shiny, the lacquer "locks it in" and seals it. I was working in 14C conditions though in the kitchen . . . so very different to yours.
See if you can find your local Capol representative - they do a lot of different products to suit a lot of different conditions. They might have something better suited for where you live.
I live in Asia, where its like 29/32 degrees most of the time
I want to chcocolate cover coffee beans (I aleady sell coffee here, so the beans are no problem) I'm doing this in bulk and have the twirlo coating machine
The problem I DO have is the heat, with the cocolate melting when I transport from the unit to the shops, and with the melting when customers pick them up............ so I'm guessing a confectioners glaze should be applied?
I'm trying to locate that glaze here,
Can anyone give any tips/hints, advice so as I dont have to make the mistakes BEFORE hand 
Thank you
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@kapil-jain
• 7 years ago
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• 7 years ago
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• 7 years ago
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@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.