Coating machine

Coating machine

Immerse yourself in the fascinating world of chocolate coating - with this high-quality stainless steel coating machine, you can make your own individual chocolate creations in no time at all. Whether for personal use, as a gift or for professional use, this appliance opens up countless possibilities in the art of chocolate and confectionery. The machine is made of robust stainless steel and is supplied with operating instructions and a suitable cable. The cable is suitable for use in Switzerland and can be plugged directly into the socket - without the need for an adapter. So you can start coating straight away. But what exactly is a dragée? A dragée is a solid core - often in the shape of a lens or sphere - which is coated in layers with a liquid mass. This process is familiar from M&M's, for example: a nut is first coated with chocolate and then with a layer of sugar. However, the possibilities go far beyond this - from classic nuts to fruity or flavored varieties. A wide variety of ingredients are suitable for your own dragées: Pistachios, hazelnuts, walnuts or pine nuts, but also raisins, cranberries or freeze-dried fruit can be perfectly coated in chocolate. There are no limits to your creativity. Before you start coating, the right preparation is crucial: only use high-quality couverture and temper it carefully. This is the only way to give your dragées a beautiful gloss and the typical crunchy coating. During tempering, the chocolate goes through three phases - melting, cooling and reheating - until it reaches the optimum processing temperature. For individual creations, you can also colour or flavour your couverture. Use cocoa butter colors or fat-soluble powder colors (for white chocolate) as well as spices such as cinnamon, chili or tonka bean. Fruit powders are also ideal for giving your dragées a personal touch. The coater is easy to use: place the appliance on a stable surface near a power socket. Place the prepared nuts or fruit in the bowl - be careful not to fill it too full so that the ingredients can move freely. Run the machine and add the tempered chocolate in portions, ideally using a piping bag. This ensures that the chocolate is evenly distributed and forms a fine layer. Repeat this process until the desired layer thickness is achieved. Then leave the dragées to cool completely at room temperature or in the fridge. This ensures that they retain their shape and do not stick together. The machine is easy to clean after use. Disconnect it from the power supply and wipe it down with a damp cloth - so it is quickly ready for use again. With this stainless steel coating machine, you can rediscover the art of coating and create unique chocolate specialties in no time at all - perfect for creative moments of indulgence, special gifts or an introduction to the world of confectionery.