I am contemplating the purchase of a small enrober. I need to pan freeze-dried fruits (especially strawberries and I'd like to try raspberries too) but the panning process breaks the fruit up and is almost impossible to achieve. So I thought that enrobing first and then panning could be the way to go.
To date I have mostly panned coffee beans (I am totally self-taught) and as such have not needed to temper the chocolate. But with strawberries I do need to temper the chocolate then enrobe and then finally pan.
I have read Sam's forum with great interest and the excellent advice given by the Selmi rep and others too.
I need a compact unit and the best overall price I can get as my budget is low (although elastic). Both the Selmi and FBM units look good to me on paper but I have NO experience with either - in fact I have never even seen one!
I am based in Australia but that said, I bought my pan out of China and I guess that sourcing from anywhere at all is not real problem. Ongoing service IS important of course.
Any thoughts from anyone please?
updated by @colin-green: 04/10/15 01:27:22PM