Tomric carries a badger hair brush - sells in the $100 range. But I've found that the Japanese Varnish brush from Lee Valley works equally well for a whole lot less money.
http://www.leevalley.com/en/wood/page.aspx?c=&p=20040&cat=1,190,43034
I'd second the Mol d'art - large enough to dump the chocolate back into. It's easy to learn to temper in them - and as Lana says you can use a heat gun and a bit of temperature adjustment to keep the chocolate fluid enough to work with.
If it's pretzel like - it should be able to be panned. Suspect you can put together something for panning for less than $16,000 unless you want a nice one with built in heating and cooling like the Selmi panner.
When you say you are using couverture so you don't need to temper - do you mean you are using compound chocolate?
Round things are a little harder to enrobe on an enrobing line due to the shape. If you are using chocolate that doesn't require tempering - then I expect a cooling tunnel is less necessary.
Devika,
To temper in the thermomix - mix at 37 C until the chocolate is mostly melted (ie still have some unmelted chocolate in the bowl) then turn off the heat and spin at about speed 7 until the unmelted chocolate is incorporated. You should be at a proper temperature when you are done. It takes a bit of fiddling to figure the times for certain amounts of chocolate.
I don't often use the TMX to temper however - because other ways work so much better (but not as fast). The real beauty of the TMX is in making ganaches. About 5 minutes and you've got ganache ready to go.
