Smaller scale chocolate production

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Linda Schiaffino
@linda-schiaffino
09/18/12 14:07:36
5 posts

I'm what might be called a 'micro-chocolatier', I have a small business that is growing and could grow much more if I stepped up my production but I'm not sure what kind of equipment to invest in. I currently use a refurb X3210 which may/may not be calibrated 'perfectly'. I'd love to get a small enrober but that may be out of the question for now. I also make sea salt caramels, by hand, in a pot, and would love some recommendations on how to improve that process.

Thank you in advance to all who may be able to help!


updated by @linda-schiaffino: 05/06/15 15:09:40

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kapil jain
 
kapil jain
 
kapil jain
 
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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.