2 hours ago, pastrygirl said:
I don't think she thins it, it may be the particular couverture and settings on the machine.
She's a Callebaut ambassador but I'm not familiar with which of their chocolates are most fluid.
2 hours ago, Kerry Beal said:
So if you put a thin layer of chocolate on top of the slab and cut with the guitar while still wet - it will help a lot with those sharp corners. The coating thickness is determined by the amount of air you blow. And if those earlier pictures are Melissa - then it is a Selmi!
Hi ... I've never seen an enrober. As just a guess ... I think there may be a setting on the enrober for controlling the chocolate flowing rate and the coating thickness can be adjustable in this way.
Do you mean this by the amount of air blowed?