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.
@@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.
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.
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!
@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.
@@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.
@@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.
I have a small fan I attach to it and it helps a lot!
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....
yes, from what i've read on-line. i'm going to try that!
I was going to see if I could find the cement mixer attachment and keep forgetting! 🤷♀️
If I can help: Gear-a-dell-ee 😊
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.
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!
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!😊
Thanks for sharing. Good Stuff. Did you try chilling your raisins first?
No I didn't, do you think I should have?
good idea!
@@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.
Thank you John have a blessed day, sir.
This is great. Going to have to get me one!
You are awesome!
Thank you!
Fun stuff❤🌻
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.
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!
@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.
@@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.
@@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.