Product
A compact solution for enrobing and finishing chocolate truffles
This Starter truffle line is a compact solution for chocolatiers, laboratories, training centres and start-up production operations looking to produce chocolate truffles, bringing together chocolate tempering, truffle enrobing and subsequent finishing in one practical production setup.
The configuration combines the BETEC MTE 35-300 with a truffle attachment and an RT 1000 rotary finishing table. Together, these components form a compact production flow for automatically tempering the chocolate and enrobing truffles, followed by finishing with, for example, cocoa powder, chocolate shavings, coconut or another suitable decoration.
What can you produce with this configuration?
With this setup, you can, among other things:
- Fully enrobe chocolate truffles with tempered chocolate
- Finish enrobed truffles with cocoa powder
- Roll truffles in chocolate shavings
- Finish products with coconut or other suitable dry decorations
- Apply a thicker layer of chocolate to products and then cover them all round with chocolate shavings, sprinkles, coconut or other suitable dry decorations
- Produce different types of truffles and adapt the finish to the product
The configuration is primarily designed for truffle production, but the MTE 35 can also be used as a full-featured enrobing machine.
Which machines are included in this truffle setup?
This configuration comprises:
- Automatic tempering machine with a 300 mm enrobing belt → MTE 35-300
- Truffle attachment for controlled product transfer → TOW
- Rotary buffer and finishing table → RT 1000
Optional additions:
- Take-off conveyor → TOC-...-1500
- Custom dosing head → CMDH
- Dosing head with flexible dosing tubes for hollow products → EAD
- Dipping tray with automatic chocolate renewal → DT-MT/AT
- Ganache table → GT-MT
- Filter element → FE-MT/AT
- Bucket support system → BSS-MT
- Manifold for thick chocolate → MCP-3X
Indicative price and configuration:
The stated price is for the configuration shown in the image and described in this package.
Transport, installation, commissioning, training and any additional options are not included.
Depending on your location, the complexity of the installation and the options selected, we will be happy to prepare a specific total price tailored to your requirements.
Compare other Starter configurations
Discover other compact and flexible solutions within the same budget range for laboratory, test and small-scale chocolate production.
Indicative capacity of this truffle setup
- ± 15 to 60 kg/hour
(depending on the product, coating and chocolate consumption)
How does the production process work in this truffle setup?
- The chocolate is automatically tempered and circulated in the MTE 35.
- The truffles are placed manually on the enrobing machine’s infeed belt.
- The products are evenly enrobed with tempered chocolate.
- The enrobed truffles are transferred in a controlled manner to the RT 1000 via the truffle attachment.
- On the rotating RT 1000, the truffles are rolled by hand through the decoration material. The rotation of the table causes successive truffles to land in different areas of the table.
- The finished truffles are then removed manually from the table for further processing, cooling or packaging.
What are the benefits of this truffle setup?
- Compact, space-saving complete setup for truffle production
- Fully automatic tempering of the chocolate
- Enrobing followed by finishing within one practical production flow
- Various types of dry truffle finishes possible
- Truffle attachment easy to fit and remove
- In addition to truffle production, also usable as a full-featured enrobing machine, for example in combination with a take-off conveyor or cooling tunnel
- Compact RT 1000 finishing table, requiring only a relatively small amount of decoration material
- Convenient changes of decoration material, as less material needs to be removed and replaced during a product changeover
Why combine a truffle attachment with a rotary finishing table?
In truffle production, not only enrobing but also the transfer to decoration and further finishing is important. The truffle attachment therefore provides a controlled connection between the enrobing belt and the point where the freshly enrobed products land in cocoa powder, chocolate shavings, nut granules, coconut or another dry decoration. For this purpose, the truffle attachment has an adjustable nose and can be easily fitted to and removed from the enrobing belt.
Instead of collecting the products in a stationary tray of decoration material, this configuration uses an RT 1000 rotary finishing table. With a stationary tray, successive products always land in approximately the same place. As a result, the decoration material needs to be redistributed manually at regular intervals, or the collection tray needs to be moved.
The RT 1000 keeps the decoration material moving continuously beneath the product outlet. As the truffles are fed from the truffle attachment, the table continues to rotate, so successive products land in a different area each time. This distributes the products more evenly over the available surface and makes it easier to cover them all round with the chosen decoration material.
The compact size of the RT 1000 offers an additional advantage within this Starter configuration. A relatively small amount of decoration material is needed to fill the table for production. This is particularly practical when regularly switching between, for example, cocoa powder, chocolate shavings, nut granules or other decorations: less material needs to be removed and replaced, keeping product changeovers simpler and more practical.
The RT 1000 is the standard rotary finishing table in this package. Depending on the required production capacity, the product and the working method, the configuration can also be adapted with a different table size.
From truffle production to conventional enrobing
Although this configuration is specifically designed for chocolate truffles, the MTE 35 remains versatile.
The truffle attachment can be easily removed from the enrobing belt. The machine can instead be combined with, for example, a take-off conveyor or cooling tunnel. This allows the same MTE 35 to be used for conventional enrobing of products such as pralines, biscuits, waffles, ganache products and other snacks.
You are therefore investing in a compact truffle setup without losing the capabilities of a regular enrobing machine.
For detailed information about the various settings, enrobing options and technical features, please refer to the MT/MTE 35 product page.
Who is this package suitable for?
- Start-up and small-scale truffle production operations
- Artisan chocolatiers looking to further automate their truffle production
- Chocolatiers wishing to produce both truffles and other enrobed products
- Schools and training centres
- Product development and testing
The focus is on compact, flexible truffle production, with the option of using the same core machine for other enrobing applications.
Need advice for your specific production requirements?
Unsure whether this setup is suitable for your truffles or other products?
Feel free to send us some details or photos of your production.
We will be happy to advise you on a specific truffle or enrobing solution, along with a realistic indicative price tailored to your application.
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