Dear Fellow Chocolate Folks
My brother and I are in the beginning phases of setting up a small chocolate business, initially focusing on created enrobed chocolate bars (ie candy bars). Does anyone have any relevant experience with the different selection of brands/machines available for small scale enrobing?
Top of the list at the moment is the ChocoMa E220, however I am aware that Prefamac, FBM, Hilliards and some others offer tempering and enrobing units for similar prices. (We're ideally looking for a machine which will enable us to make chocolate moulds as well). A machine which can keep chocolate at the right temper for prolonged periods which be an advantage I am imagining.
Anyway, I am really a bit of a novice, having no experience using any of these machines, so I wonder if there are any folks wiser than myself who could offer a few tips of wisdom!!
updated by @marcus-rowe: 04/13/15 03:46:37AM