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How do they do that? (the bonbon thread)


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2 hours ago, Altay.Oro said:

 

In this photo and in this instagram post https://www.instagram.com/p/CHxrzrRnu0v/ ... bonbons all have thin coverings and so very sharp corners ... maybe the current trend in the industry.

 

I would like to ask ... whether or not enrobers have an adjustable setting for layering this type thin chocolate layers on centers ... or the chocolate used in coating thinned with cocoa butter?

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!

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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?

 

 

Edited by Altay.Oro (log)
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14 minutes ago, Altay.Oro said:

 


 

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?

 

 

The flow of chocolate is basically fixed - some differences for viscosity of chocolate of course. So every item gets covered with the same thickness of chocolate then a combination of tapping and air blowing determines how much chocolate is left on the item.

 

Selmi enrober

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22 minutes ago, Kerry Beal said:

The flow of chocolate is basically fixed - some differences for viscosity of chocolate of course. So every item gets covered with the same thickness of chocolate then a combination of tapping and air blowing determines how much chocolate is left on the item.

 

Selmi enrober

 

Thank you ... seems really a must-have item for bonbon producers.

Edited by Altay.Oro (log)
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