Coating machine

Coating machine

The coating machine is made of stainless steel and comes with an instruction manual and a cable. The cable does not need an adapter for use in Switzerland and can be plugged directly into the socket.

What do you mean by dragée and drag?

A coated tablet is usually a solid body in lentil or tablet form that is coated with a liquid solution. In medicine, for example, tablets consist mainly of powder, which is pressed into a mold and then sealed or coated with a coating.

The M&M is probably the most popular dragée in the sweets department. Here, a nut is first coated with chocolate and then with sugar. But the possibilities in dragée are limitless. What starts with a simple nut and a little chocolate can be finished with a wide variety of bright colors and flavors.

Let's start with the nut, here you can use any nut suitable for consumption. Be it pistachios, hazelnuts, tree nuts or pine nuts. But also fruits can be perfectly coated with chocolate in the coating machine. Raisins are suitable for this purpose, freeze-dried blackberries or cranberries.

How to use your coating machine

To make delicious coated nuts you can also find a very simple Instruction video on our blog.
Before you start working on the machine, you need to prepare one thing: the chocolate. In order for your homemade M&M's or fruit dragées to really shine, your couverture must be tempered. It is not enough to simply melt down the drops. Use only high-quality couverture and not the chocolate from the supermarket, as these have different ingredients and a different consistency.
When tempering, each couverture goes through three stages. Melting, cooling and heating again. After the last stage, the couverture then has the optimum processing temperature. Depending on the couverture, the optimal temperatures vary. If you are looking for theTable in our blog post, nothing can really go wrong. To make sure that your couverture really has the right temperature, you can additionally use a Chocolate thermometer to the help. If you want to color your M&M's, you can do this either with Cocoa butter colors or fat soluble powder paint do. Note that this only works with white chocolate. Chocolate has the advantage that you can add your own personal touch. So you can not only color the chocolate, but also spice it. You can use chili, curry, cinnamon, cloves or tonka bean. Also our Fruit powder can be used to refine the chocolate. The list goes on forever! Just try out what you like.

Once your chocolate is perfectly tempered, colored and flavored, you can start on the best step!

Place your coating machine on a solid surface. The kitchen countertop or a table near the socket are ideal for this. Now you can put the nuts into the kettle. Make sure that the kettle is not too full. The nuts should still be able to roll around sufficiently in it.

We recommend that you use a piping bag to ensure that the chocolate covers the nuts perfectly. Use a piping bag holder to help you. Place the piping bag over the holder and fill it to a maximum of 2/3 with chocolate. Close the opening at the top of the piping bag and cut a tiny hole in the piping bag. The chocolate could then run out, so hold the tip together with your index finger and thumb right away. If you want to take the piping bag off, you should fold the tip over. Now you can turn on the machine, the bowl will start to rotate. Then you can take the piping bag and let the chocolate flow into the bowl. It is sufficient to apply very little pressure on the piping bag. We also recommend that you do not pour all the chocolate into the piping bag at once, but only as much as is necessary to allow the chocolate to set. If you notice that the chocolate is hardening too quickly, you can lightly cover the outside of the cauldron with a Hot air dryer Heat. Heat only a little so that the chocolate does not get too hot. As soon as the chocolate hugs the nut nicely and becomes firmer, you can remove the nuts from the kettle and place them on a baking tray with baking paper. The chocolate should now cool either at room temperature for 20 minutes or in the refrigerator for 10-15 minutes.
If the chocolate coating is too thin, you can repeat the process until you are satisfied with the thickness. After the last coating, give the dragées enough time to cool before wrapping them. This way, each dragée will keep its perfect shape and won't stick to the others. Disconnect the dragee machine from the power supply before cleaning the machine. The dragee machine can be easily cleaned with a wet cloth.

Chocolate world miniSchoggi in Adliswil

Immerse yourself in the World of chocolate. Whether pralines, chocolate bars, chocolate bars or other chocolate products, we would like to introduce you to the pleasure of chocolate making and production. Whether tempering, pouring, or praline course, at miniSchoggi we will certainly meet your taste! As a great experience for the whole family or for the production of extraordinary gifts, our figure casting courses are perfect. At miniSchoggi you will learn how to polish polycarbonate molds correctly, how to make them sweet and how to pour them out in a nice thin layer. In this way, young and old can create colorful and elegant chocolate figures. Children as young as 8 can participate and make a very special Easter bunny or Santa Claus. An experience for young and old.