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**Thank you for your comment! 😊 I'm glad you found the video helpful. Do you work with chocolate yourself? I'm curious where your workshop is located! If you have any questions or encounter any issues, feel free to contact us through this channel or visit our website at www.betecnv.be. We're here to help you! 🍫 Tip: Subscribe to our channel to stay up to date with new videos and useful instructions. This way, you'll always be informed about the latest developments in the chocolate world! 🎥🔔**

You're welcome! 😊 I'm glad to hear the video was helpful for you. Are you a chocolatier yourself? And where is your workshop located? If you have any further questions or need assistance, feel free to contact us through this channel or on our website www.betecnv.be. We're happy to help! 🍫

Currently, I don't have a video about the GDC (ganache cutting machine) ready to post on our channel, but I will try to put something together in the coming weeks. Are you a chocolatier yourself? If so, which company do you work for? And where did you see that we also offer ganache cutting machines? Was it through our website, at a trade show, or perhaps through one of our clients? Additionally, besides the ganache cutting machines, we also have ganache tables for pouring, drying, and cutting ganache. This information is also available on our website: www.betecnv.be.

With 'chocolate imps,' I mean impurities in chocolate, such as small particles of burnt chocolate, caramelized sugar, crumbs from pastry, and so on. These unwanted elements can end up in the chocolate during processing, for example, when you coat cookies or pastries, or when the same chocolate is used repeatedly in the machine with little consumption. By regularly filtering the chocolate, we can remove these impurities and ensure that your products are covered with a beautiful, even layer of chocolate. Most chocolatiers let their chocolate circulate warm for a while before starting tempering, ensuring good mixing after the machine has been idle; this is the ideal time to also run the chocolate through a filter. It only takes a small effort, but it can elevate your products to a higher level. Thanks for your interest and your question! I might have missed the mark with 'Chocolate imps,' but my English isn't exactly top-notch. 😅

@@Betec_Technology_Construction Ah I understand, thank you.

Thank you for your kind response! 😊 This setup is compact yet powerful, allowing you to generate a considerable output while remaining flexible. The customer in the video uses this line exclusively for making napolitains in milk, dark, and sometimes with additional flavors. Switching between flavors is quite simple. Stay tuned, as more videos are on the way! Subscribe now so you don't miss a thing! 🎬🚀

Hi Daniel, I wanted to let you know that I'll be posting a new video tomorrow. It includes a short clip featuring our ganache machine. Be sure to keep an eye on our channel!

@Betec_Technology_Construction thank you very much! I look forward to seeing it. I am a chocolatier in thr USA and I saw a catalog of yours a while back and remember seeing the gsnache cutting and loading system. Keep up the great work