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Tricks for making uniform chocolate non-pareils?


Bentley

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You can try using a chablon with round holes with the desired dimension:

- lay chablon on a pan with parchment paper / silpat;

- pipe chocolate inside the chablon holes until it reaches near the sides;

- sprinkle with that colored stuff;

- lift the chablon;

- repeat.

Not many other solutions besides using a pipin bag. The chablon helps to give the uniform dimension. The weight of a single piece will depend on the fluidity of the chocolate you are using, so that's a factor to consider.

 

Otherwise you can look into volumetric dispensers, like the ones for adding a filling (pastry cream, jam...) to pastries (krapfens, doughnuts, croissants...). There are a lot of choices. The small manual ones should be affordable, depending on your production volumes. With these you will get exact weight each time, so you still have to consider the fluidity factor (the final dimensions of the pieces will vary depending on chocolate fluidity).

 

 

 

Teo

 

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Teo

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