Having trouble making chocolate-coated nuts
Hi everyone, I really need help with making chocolate-coated nuts because I’ve been struggling with the process for a long time.
I use a coating/panning machine. I put the nuts inside, start the machine rotating, and then add tempered chocolate. The problem is that as soon as I add the chocolate, all the nuts stick together and turn into one huge clump instead of coating individually.
I end up spending hours trying to separate them manually with a spoon while the machine is running. One time I somehow managed to make it work, but it literally took me an entire day, and in the end the chocolate finish was not shiny at all.
I feel like I’m doing something fundamentally wrong. I want to understand the correct professional method for coating nuts with chocolate: • How should the chocolate be added? • Should it be added gradually or all at once? • Does the temperature of the nuts matter? • Should I use cold air or a fan during the process? • How do professionals prevent clumping? • How do you get a smooth glossy finish at the end?
I would really appreciate a step-by-step explanation or any professional tips from people experienced in chocolate panning/coating. Thanks a lot.