I have been using my Compatta for a few months now and starting to get the hang of it so I decided to try the enrobing belt. The results were terrible. Half coated chocolates, even putting them through a second time did not seem to help.
At first I realised that my doser creating the curtains of chocolate was too high and not producing a constant curtain. I resolved this by lowering it. I thought that maybe the edges of my hand cut truffles were not straight was the problem but I tried turning some upside down but still not any better.
I ended up going back to hand dipping.
I am also not sure if I have brought up the paper in the right position as I am getting 3 lines of chocolate off the belt.
Any tips would be greatly appreciated.