Boy John I sure do hope you have lots of friends and family to help you clean up all these experiments! That new attachment is something else!😊

Haven’t been able to watch for a while… what’s going on John? You got a LOT of new toys!!😂

Yup, now that I’ve watched the whole vid. They look delicious. I love chocolate covered raisins!

Way to problem solve John. Excellent outcome, they look delish!

Thank you John have a blessed day, sir.

This is great. Going to have to get me one!

Thank you!

I bet you could freeze dry some peas & then coat them with some sort of wasabi mix in that Snack Coater. I love wasabi peas. I love your videos, you're so creative.

Fun stuff❤🌻

I was going to see if I could find the cement mixer attachment and keep forgetting! 🤷‍♀️ If I can help: Gear-a-dell-ee 😊

You are awesome!

soooo interesting! can't wait til mine arrives! first up, i'm going to try coffee beans, craisins, and prunes, believe it or not. :) i use a commercial grade tempering machine with Callebaut belgium chocolate. i foresee issues, but we'll "suffer" and eat our mistakes.

@JohnInBibs

3 ай бұрын

Having lived in Europe I remember very well the true Belgium chocolate, To die for but sadly out of this amateurs reach. I would hate to make a mistake with such fine and expensive chocolate!

@jenericstewart

3 ай бұрын

​ @JohnInBibs Amazon has Callebaut (the best) but webstaurants does, too, if you want to buy in bulk. btw, i read that you can also use cocoa at the end, instead of the gum arabic. another option i'm considering.

@JohnInBibs

3 ай бұрын

@@jenericstewart I ordered two of the 5lb bags of Ghirardelli Dark and Milk. I received the dark yesterday from amazon. Sadly someone had cleverly cut a slit in the fold (definitely on purpose because it wasn't a seam) I got a refund on that bag and I hope the milk chocolate bag doesn't have the same problem. I just looked up the Callebaut and it is actually cheaper than the Ghirardelli so after I go thru my 10 lbs I may try it. p.s. I re ordered the dark direct from Ghirardelli.

@jenericstewart

3 ай бұрын

@@JohnInBibs everyone's palate is different, but there's something about Callebaut. ghirardelli does have nice melting wafers, i do admit. i wonder how they'd work in the candy coater. fun experimenting, for sure.

Have you tried coco powder instead of powdered sugar. Also maybe between coats of chocolate

SO AWESOME!! I wonder if cocoa powder might be a possible solution as well....

@jenericstewart

3 ай бұрын

yes, from what i've read on-line. i'm going to try that!

Thanks for sharing. Good Stuff. Did you try chilling your raisins first?

@JohnInBibs

4 ай бұрын

No I didn't, do you think I should have?

@jenericstewart

3 ай бұрын

good idea!

@misterp158

3 ай бұрын

@@JohnInBibs I don't know. Many times when I coat things in chocolate I like to put them in the freezer for a bit so the chocolate sticks easier and dries quicker. Just an idea to maybe try sometime. Thanks for responding and keep the videos coming.