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Post by benvt on Dec 5, 2008 15:54:50 GMT -5
Does anyone know how to make chocolate covered nuts at home? The pros use an expensive coating pan that looks like a cement mixer. I was considering using the Santha tilted with no rollers, just tumbling.
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Post by cheebs on Dec 5, 2008 18:44:41 GMT -5
The hand-coating technique is called dragee... google it I'm sure there's more than a few tutorials out there. I have it in a book and don't have a scanner at home.
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Post by Sebastian on Dec 10, 2008 7:03:47 GMT -5
it's called a pan. you can get one brand new from union equipment for about 3 grand, you can get a small one for a kitchenaid mixer for about $500, or you can get what amounts to a plastic cement mixer from home depot for about a hundred (there's an older thread on egullet highlighting some of these options)
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Post by reelchemist on Dec 12, 2008 6:30:53 GMT -5
You still need a c onstant drissle of chocolate to coat the nuts in the pan don't you? I think there is such an attachment for the Savage 25lb benchtop temperer.
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Post by Sebastian on Dec 12, 2008 7:03:27 GMT -5
yup. use a ladle from Kmart. $2.00.
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Post by reelchemist on Dec 13, 2008 0:29:54 GMT -5
So the panning process is quite quick then? Quick enought that the chocolate won't set on your ladle and you don't have to stand there for hours doing it? Of course this depends on scale but I am thinking of a kilo or so of nuts. Hmmmm I might just have to give it a try, I have always wanted to but thought it took a long time.
Do you have any cheap tricks for gloss coating (or other finishing), I know they use a sugar syrup and a sugar spray gun but again that is only info I got from going on a chocolate factory tour where you could fit a good half a dozen kids in the pan.
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Post by reelchemist on Dec 13, 2008 1:06:21 GMT -5
Just read that thread you recommended, and it answered most questions. Thought I am curious about the home depot plastic cement mixer. What is it called, I can't seem to find it online.
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Post by Sebastian on Dec 15, 2008 6:25:27 GMT -5
Doesn't take long at all. You'll want some air to blow into the pan to speed up the hardening of the chocolate. For the glaze, use a confectionery coating such as capol 150 (i've never looked to see if it's available small scale at places like chefrubber or not, but if it's not and you call and ask for it, i'm sure they'll be able to properly direct you...). forums.egullet.org/index.php?showtopic=116993&hl=concretediscussion on using a concrete mixer for panning. If you search the forums for 'cement' you'll also find a link (last result returned) with a link to the kitchenaid pan attachment.
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Post by cheebs on Dec 15, 2008 12:01:51 GMT -5
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